Miniature Pineapple Upside Down Cakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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I made these today for a holiday party I am catering tomorrow. Aren't they too cute to eat? :-p Ingredients:
for the yellow cake |
12 tablespoons (1 1/2 sticks) unsalted butter, softened |
1 1/2 cups sugar |
2 cups all purpose flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3 eggs plus 1 egg yolk |
3/4 cup milk |
1/3 cup pineapple juice |
2 teaspoons vanilla extract |
2 teaspoons jamaican dark rum |
for caramel |
4 tablespoons pineapple juice |
1 cup packed light brown sugar |
4 tablespoons unsalted butter, at room temperature |
2 cans organic mini pineapple rings (or you can make your own from fresh pineapple if you can't find these or use canned pineapple tidbits instead) |
Directions:
1. Set rack at the middle level in the oven and preheat to 350 degrees.
2. Butter and flour 2 (12 muffin) muffin tins.
3. Combine 4 tablespoons pineapple juice, sugar, and butter over medium-high heat. Bring the mixture to a boil, stirring occasionally.
4. In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine the eggs, egg yolk, milk, pineapple juice, rum and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.
5. Pour about 1 tablespoon of the caramel into prepared muffin tins and top with pineapple rings. Pour batter over the pineapple and smooth top with a spoon. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
6. Cool in pans on rack for 5 minutes, then turn out onto parchment paper and let cool completely.
7. Garnish with fresh whipped cream and fresh cherry with stem if desired.
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