for the cakes:
2 1/2 cups flour
1 teaspoon baking powder
1 cup (2 sticks) butter, room temperature
2 1/2 cups sugar
6 large eggs
1 tablespoon vanilla extract
1 cup heavy whipping cream
3/4 cup caramel or butterscotch chips
for the brown sugar glaze:
1 1/2 cups confectioners’ sugar
1 cup (packed) light brown sugar
3/4 cup heavy whipping cream
6 tablespoons (3/4 stick) butter
Preheat to 325 degrees F. Generously butter and flour 10 miniature bundt cake pans (about 1 cup capacity) or 24 mini bundts. Sift flour and baking powder into medium bowl. Set aside.
Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar and beat until well blended, about 3 to 4 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla. Beat in flour mixture alternately with whipping cream in 3 additions until well blended.
Stir chips into cake batter. Divide mixture among prepared bundt pans. Bake until tester inserted near center comes out clean, about 38 to 40 minutes for bundtlette pans or 20 minutes for mini bundts. Cool on rack in pans 15 minutes. Turn out onto rack and cool completely.
prepare the glaze:
Sift confectioners’ sugar into medium bowl. Stir sugar, cream and butter in medium saucepan over medium heat until sugar dissolves and butter melts. Increase heat and bring to boil. Boil 3 minutes, stirring occasionally (mixture will bubble vigorously). Pour mixture over powdered sugar. Whisk until icing is smooth, about 1 minute. Cool until lukewarm and icing falls in heavy ribbons from spoon, about 20 minutes. Makes about 1 3/4 cups.
Drizzle icing generously over mini cakes. Let stand until icing is set. Store in airtight container at room temperature up to 1 day or freeze.
You can also prepare these cakes in our paper tulip cups--either the full size or minis will work beautifully.