Mini upside down pineapple cakes
Recipe by Danielle Joy
1 for the caramel topping;
4 Tbsp unsalted butter: cut into cubes
1/4 cup brown sugar
6 slices of fresh pineapple, cored or canned pineapple
6 maraschino cherries
(for the cake:)
1 1/3 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup granulated sugar
2/3 cup pineapple juice
2 Tbsp unsalted butter, melted
1 egg
1 tsp vanilla extract
Prep. Time → 10 min
Cook Time → 20 min
1. 1. Preheat oven to 350*.
2. 2. In a cupcake pan tin, spray with non-stick non stick spray.
3. 3.Add cubes of butter in each tin; then add brown sugar: divided in each tin:
4. 4.Put in oven till everything is melted for a few mins:
5. 5.In a large measuring cup, add melted butter, sugar: whisk together.
6. 6. Then add egg, and vanilla extract: mix. Add pineapple juice.
7. 7.In the bowl of the dry Ingredients, which is baking powder, flour& salt: pour the measuring cup in it: mix.
8. 8.When butter is melted in cupcake tin, add slices of Pineapple in each one: Add a cherry in the middle, ^ and each pineapple:
9. 9.Scoop batter on top of pineapple, in each section:
10. 10.Put in oven, 350* for 25 mins. Then let cool for 5 mins:
11. 11.Take one baking sheet, lined with parchment paper; and flip it with muffin tin: make sure the muffin tin circles are facing up: gently lift up.
12. 12.Let cool completely: and put on white rectangle platter.
desserts, baking, cooking, fall, homecook, homemade, kitchen September 20, 2016 15:38
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