Easter, ham, pineapple...it just goes together. BEST loves pineapple upside-down cake, so I developed this mini version for the book signing of Five Steps to Chocolate Rehab. (She was the dedicatee on this book.) These are definitely more trouble than just making a large cake, but they make a special occasion extra special.
In the mini chopper process:
16 jar maraschino cherries, drained
Set aside. Then process:
3- 20 ounce cans pineapple rings, drain and reserve juice
Set aside.
In the microwave, cook for 2 minutes:
1/2 cup (one stick) butter
1 cup brown sugar
You can use a teaspoon, but I find it easier to put the butter/sugar mixture into a squeeze bottle and squeeze it into 72 greased mini muffin tins. Use enough to completely coat the bottom of each tin.
On top of the butter/sugar mixture, add:
1/4 teaspoon of the chopped cherries
1 teaspoon of the chopped pineapple
Set aside.
cake
1/2 cup (one stick) butter
1 cup granulated sugar
Cream butter and sugar until fluffy. Add:
2 eggs
Beat and then stir in:
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons buttermilk powder
Then add:
2 teaspoons vanilla extract
1/2 cup of reserved pineapple juice from rings
1/2 cup milk
Top off each mini tin with the cake batter, filling about 1/2 full. Bake at 350 degrees for 14 1/2 minutes. Cool five minutes, then invert on a flat cookie sheet lined with parchment paper. Let stand 7 minutes and carefully remove the tins. If any of the filling sticks to the tins, just scoop it out with a spoon and fix the mini cakes.
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