Festive bundt cakes but make them bite size!
Preheat the oven to 170C, grease mini bundt tins and place on a baking tray. Mix the milk and lemon juice together and set aside.
Sift the flour and bicarbonate of soda into a mixing bowl, stir in the sugar and form a well in the middle. Mix the eggs, melted butter and vanilla together and pour into the well. Add the milk and stir until combined.
Divide the batter between the tins to half fill them and bake for 15 minutes or until golden. Leave to cool.
Sift the icing sugar into a bowl, add 5ml of vanilla and 1 tbsp of water, mix and drizzle on top of the cakes. Serve with cranberries and fresh mint.