Fashion Plate

If you like Texas Jot, please take a look at my other blog, Fashion Plate. It is the home of my handmade retro Barbie clothes and lots of delicious recipes from my cookbooks.

Wednesday, April 20, 2011

Mini Pineapple Upside-Down Cakes

Easter, ham, 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.
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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