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Pineapple Upside-Down Mini Cakes

A family friend recently went to Hawaii and brought my daughter a beautiful book about the islands. Sylvie is obsessed with the book and the flowers and tropical forests, volcano’s, beaches, and her favorite, the pineapple plantation. I get a daily request to visit ‘the most beautiful place on earth’ where she can tour a pineapple plantation and pick one for herself. Since Hawaii is not on the agenda I decided we should make a fun treat using pineapple. I found the upside down apple cake on CookingWithMyKid and adapted it. It turned out amazing and was so much fun for my girl. Find out how you can get a taste of the islands after the jump…

Making the topping and pouring the batter.

 

Pineapple Upside Down Mini Cakes
2 tablespoons butter
1 can crushed pineapple, drained
brown sugar for sprinkling
4 tablespoons almond meal
1 cup all purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs (room temp)
6 tablespoons butter (melted + cooled)
1/2 cup vanilla yogurt
1/2 teaspoon vanilla

Confectioners sugar for dusting, optional

2 mini muffin pans

Preheat the oven to 350 degrees. Spray the mini muffin pan, divide butter into each cup and place in the oven until for about  a minute until the butter melts. Once melted, remove from oven and sprinkle brown sugar into each cup, covering the bottom. Place about a teaspoon of the crushed pineapple into each cup and set aside.

In a small bowl whisk together almond meal, flour and baking powder. In a large bowl, whisk the granulated sugar, brown sugar and eggs together until thick. Whisk in the melted butter a little bit at a time. Then add the yogurt and vanilla. Whisk until combined add flour mixture 1/2 cup at a time and whisk until just combined.

Spoon batter over the pineapple in each cup until 3/4 of the way full (I filled my almost to the top and that worked too). Bake for 15 to 20 minutes or until golden brown. Let the mini cupcakes cool for exactly 5 minutes and place a cookie sheet over the top of the pan and invert the cupcakes onto the pan. Let the cupcake pan sit upside down for 1 minute before lifting up the pan. Let cool completely before serving, if you can stand to wait! Dust with confectioners sugar.

Makes 24 mini cupcakes.

 

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