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.





You might also like


» Tropical Smoothie (20 Apr)

Put some goodness back into your body with this smoothie!

[Click here for full recipe]

Tropical Smoothie

» Steak with basil butter (18 Apr)

Dress up your classic steak with this basil butter steak recipe!

[Click here for the full recipe]

Steak with basil butter
» Easter leftovers sundae (18 Apr)

Sundaes just got better with this Easter leftovers sundae recipe!

[Click here for the full recipe]

Easter leftovers sundae

» Hot Cross Bun Pain Perdu with Instant Berry Compote (17 Apr)

Reclaim your stale hot cross buns with this French toast twist!

[Click here for full recipe]

Hot Cross Bun Pain Perdu with Instant Berry Compote

Follow eXpresso on Facebook


What would you like to see more on our website?
Tech trends
How To DIY

› Our presenters
› About Expresso
› Partners
› Fan Mail
› Gallery
› Competitions
› Social Media
› Expresso Contributors
› Suppliers
› Sports Personalities and Events
› Youth Sport
› Weekend Sports Review
› Home & Decor
› Fashion
› Beauty
› Charity
› Business
› Pets
› Mandela
› Fashion Fix
› Comedy
› Music
› Movies
› Celebrities
› On This Day
› Theatre
› Trending
› Local Entertainment
› My Hood
› Technology
› Whats new
› Gaming
› Cars
› Youtube
› Recipes
› Tips from Chef
› Culinary Tips
› Recipe Videos
› Health Tips
› Fitness Tips
› Pet Health
› Travel Experts
› Iconic Buildings
› Travel Tips
› Travel Packages
› Traffic Updates
› It's Here
› Recipes
› Advice for Parents
› Education
› Entertainment
› Young Achievers
Contact Us
› Weather
› Contact Us
› Careers
Privacy Policy | Terms of Use
© Copyright 2010 Expresso | Site created by  Fusia Web Services