Pineapple Upside Down Mini Cakes
2015-01-26 11:29:45
I love the idea of pineapple upside down cakes. I can taste the pineapple with the crusty caramelized brown sugar and the maraschino cherry making for a party in my mouth. There is something really special that happens when you combine those heavenly flavors with a dense moist buttermilk cake batter. I am telling you these are soooo. . . . good! What makes them perfect is that they are small and all you need is one to make the perfect dessert. This recipe is great for a holiday party because if makes 24 mini cakes and of course the presentation speaks for itself – it is over the top! I hope you enjoy this heavenly dessert recipe.
Bon Appétit,
Cecelia
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Ingredients
- 1 2/3 cups unbleached cake flour
- ½ cup light brown sugar
- ½ cup granulated sugar
- 3 eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla bean paste
- 3/4 cup buttermilk
- ¼ pineapple juice from can
For pineapple topping
- 1 stick melted unsalted butter
- ½ cup light brown sugar
- 1 can pineapple tid bits, drained, saving juice for batter
- 24 maraschino cherries with stems
Instructions
- In large mixing bowl add eggs, light brown sugar, granulated sugar, buttermilk, pineapple juice, vanilla bean paste. Mix on medium high for about one minute. Add cake flour, baking soda and baking powder and mix on medium high for one more minute. In a small pan melt butter and brown sugar mixture. To prepare muffin tins add ½ teaspoon of butter & sugar mixture to each mini muffin tin, then add about 1 teaspoon of chopped pineapple. Gently pour batter over mixture filling muffin tins about 3/4 full. Bake in a preheated oven for 18 – 22 minutes. (Test with tooth pick to make sure fully cooked.) Allow to cool about 10 minutes. Using a paring knife loosen the muffins from the tin and gently turn muffin tin over. Muffins should slide ride out. Top with a maraschino cherry and serve.
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