Preheat your oven to 350°F (175°C) and generously grease the mini bundt pans.

In a spacious mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

In another bowl, beat the unsalted butter and sugar together until light and fluffy, about 3-5 minutes.

Add the eggs one at a time to the butter mixture, then pour in the vanilla extract and blend until smooth.

Gradually introduce the dry mixture to the wet ingredients, alternating with the milk until just combined.

Pour half of the batter into each prepared bundt pan, place your choice of candy in the center, then cover with remaining batter.

Bake for 20-25 minutes, until a toothpick inserted comes out clean.

Allow the cakes to cool in the pans for about 10 minutes before inverting onto a wire rack.

Once cool, drizzle the pastel glaze over the cakes and let set before serving.