Mini Pineapple Upside Down Cakes Recipe By Grace Stevens
For the cakes 4 large eggs 310ml White sugar 60ml Muscavado sugar 125ml pineapple juice 5ml vanilla extract 375ml flour 12ml baking powder 3ml cinnamon 2ml salt 10ml cornstarch
For the topping 90ml unsalted butter 375ml Muscavado sugar 5ml vanilla extract 12 pineapple rings 12 maraschino cherries
Preheat oven to 180⁰C. Spray a 12-mold JUMBO muffin tin with non-stick cooking spray. Set aside. Whisks eggs in a large bowl. Add the granulated sugar, brown sugar and vanilla and beat well. Stir in pineapple juice and set aside. Sift together the flour, baking powder, cinnamon, salt, and cornstarch. Add the dry ingredients into the wet ingredients tablespoon at a time, until just combined. Be sure not to over mix. Set mixture aside while you make the topping.
In a small sauce pan, melt the butter over medium heat. Add in the brown sugar and vanilla. Cook for 1 minute, whisking constantly. Remove from heat. Spoon 2 tablespoons of the topping mixture into the bottom of each muffin hole. Place a pineapple ring on top, then place a cherry in the middle of each pineapple ring. Divide the cake batter evenly among the prepared tins. Fill each muffin tin 3/4 of the way full. Bake for 20-22 minutes, or until the tops are golden brown, and a toothpick inserted in the center of the cake comes out clean. Remove from the oven and cool in pan for 5 minutes. Gently run a knife around the edge of each cake to help loosen any stuck bits before turning out onto serving dishes. Serve cakes warm or at room temperature.