Olive Oil and Blood Orange Bundtlettes

Preheat oven to 350° Fahrenheit. Then spray a bundtlette pan with cooking spray and set to the side.
Add granulated sugar and eggs to the a large bowl and whisk until light and fluffy. Then add the olive oil, blood orange zest, blood orange juice, and vanilla bean paste and whisk to combine.
In a medium sized bowl, whisk together flour, baking powder and salt. Then add this dry mixture to the wet one and whisk to combine, being careful not to over-mix.
Add batter to your prepared bundtlette pan. Each opening should be filled 3/4 of the way to the top.
Bake for 20-22 minutes or until you can stick a toothpick into the middle of one of your cakes and remove it cleanly. Let sit for about 10 minutes before overturning onto a wire baking rack.
While the cakes are baking, make the glaze . To do this whisk together powdered sugar and blood orange juice in a small bowl and mix until smooth.
When the cakes have cooled, dip them into the glaze, then enjoy!