Mini Pineapple Upside-Down Cakes
Ingredients:
For the Topping:
cup 60g unsalted butter, melted
cup 100g packed light brown sugar
6 pineapple rings, halved
12 maraschino cherries
For the Cake Batter:
1 cups 190g all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup 115g unsalted butter, softened
1 cup 200g granulated sugar
2 large eggs
1 teaspoon vanilla extract
cup 120ml pineapple juice reserved from the canned pineapple
Directions:
Prepare the Topping:
Preheat your oven to 350F 175C.
Grease a standard 12-cup muffin tin thoroughly to prevent sticking.
In a small bowl, combine the melted butter and brown sugar, mixing until the sugar dissolves.
Spoon about 1 teaspoon of the butter-sugar mixture into the bottom of each muffin cup.
Place a halved pineapple ring over the mixture in each cup, and position a maraschino cherry in the center of each pineapple.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the pineapple juice, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Assemble and Bake:
Evenly distribute the batter over the pineapple and cherry layers in the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 2025 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Remove from the oven and let the cakes cool in the pan for about 5 minutes.
Invert and Serve:
Place a baking sheet or large platter over the muffin tin, and carefully invert to release the cakes.
Allow the cakes to cool completely before serving.
Optionally, serve with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes
Kcal: Approximately 267 kcal per serving
Servings: 12 mini cakes
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