Preheat your oven to 350°F (175°C) and prepare your mini bundt pans by greasing them thoroughly.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with the milk, and stir gently until just combined.

Fold in your chosen candy until evenly distributed.

Pour the batter into prepared pans, filling each cup about 2/3 full, and bake for approximately 25 minutes.

Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Mix powdered sugar with milk and food coloring to create a pastel glaze, adjusting for desired consistency.

Once cooled, drizzle the glaze over each bundt cake, allowing it to cascade down the sides.