Mini Pineapple Upside Down Cakes
(20 Apr 2017)

Mini Pineapple Upside Down Cakes Expresso

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.

 

 

 

 

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