• Preheat the oven to 300 degrees F. Thoroughly grease a bundlette pan with melted butter.

Make the Cake Batter:

• Add the soft butter and sugar to a large bowl then beat together until fluffy. This will take 3 to 4 minutes using a stand mixer fitted with the paddle attachment or 4 to 5 minutes using an electric handheld whisk.
• Add the eggs, one at a time beating well between each addition.
• In a separate bowl, sift together the flour, baking powder and salt.
• In a separate bowl or jug, mix together the heavy cream and vanilla extract.
• Add ⅓ of the flour mixture to the butter, sugar and egg mixture in the main mixing bowl. Beat until you can no longer see white streaks of flour.
• Add ½ of the cream mixture to the main mixing bowl and beat until combined. Repeat these steps until all the flour and cream mixture have been added, ending with the flour.

Bake the Cakes:

• Divide the cake batter evenly between the mini Bundlette pan. Each cavity will be ⅔ full.
• Bake in the center of the preheated oven for 20 minutes or until the cakes are risen, lightly golden brown and spring back when lightly touched with a finger.
• Remove from the oven and leave to cool in the pan for 10 minutes. To turn the cakes out, put a cooling rack on top of the bundt pan, invert the pan and tap on a work surface to release the cakes.

Glaze and Decorate Them:

• To make the vanilla glaze, combine the powdered sugar with the vanilla extract, then gradually add the water a teaspoon full at a time until the glaze reaches a pourable consistency.
• Drizzle the glaze on top of the cooled mini Bundt cakes and then add 5 mini Easter eggs to the center of each cake.