Pineapple Mini Cakes (Print Version)
# Ingredients:
→ Topping
01 -
12 pineapple slices from a drained can
02 -
12 maraschino cherries
03 -
1/2 cup packed brown sugar
04 -
1/4 cup melted unsalted butter
→ Cake Batter
05 -
1 1/3 cups plain flour
06 -
2/3 cup milk
07 -
1/4 cup oil (like vegetable)
08 -
1 1/2 teaspoons baking powder
09 -
1/3 cup soft butter
10 -
1 cup white sugar
11 -
1/4 teaspoon salt
12 -
2 large eggs
13 -
1/2 teaspoon vanilla
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Grease all the sections of a 12-cup muffin tin well so nothing sticks.
02 -
Stir brown sugar and melted butter together in a bowl until smooth. Pour this mix evenly into each muffin cup to cover the bottom.
03 -
Drop a pineapple slice into every muffin cup over the sugar mix. Place a cherry right in the middle of each pineapple slice.
04 -
Mix white sugar with the softened butter until fluffy. Beat in one egg, then the other, blending each one. Stir in the vanilla. In another bowl, combine salt, baking powder, and flour. Add these dry ingredients into the sugar mix, alternating with the milk. Mix lightly. Finally, fold in the oil gently at the end.
05 -
Scoop batter over the pineapple and cherries, filling each section about three-fourths full. Bake for around 20-25 minutes, or until a toothpick poked in comes out clean.
06 -
Let the cupcakes cool in the pan for about 5 minutes. Flip them quickly onto a cooling rack while they’re still warm. This helps the sticky topping stay on top. Cool completely before eating.
# Notes:
01 -
Flip the muffins while warm, since the sugary topping hardens as it cools and might stick.