Mini Pineapple Cakes (Print Version)
Soft cupcakes topped with sweet caramel, pineapple, and cherries, brought together into a bite-sized dessert everyone will crave.
# Ingredients:
→ For the Topping
01 -
12 slices of canned pineapple, drained
02 -
1/2 cup packed brown sugar
03 -
12 cherries from a jar of maraschino
04 -
1/4 cup butter, melted and unsalted
→ For the Cake Batter
05 -
1/3 cup butter, softened for mixing
06 -
1 1/3 cups regular all-purpose flour
07 -
1/4 cup neutral vegetable oil
08 -
2/3 cup milk
09 -
1 cup plain white sugar
10 -
1 1/2 teaspoons baking powder
11 -
2 eggs, large size
12 -
1/2 teaspoon vanilla essence
13 -
1/4 teaspoon table salt
# Steps:
01 -
Heat the oven to 350°F (175°C). Cover the inside of each cup of a 12-cup muffin pan with some butter or oil to keep things from sticking.
02 -
In a small dish, stir together the melted butter and brown sugar until it feels smooth. Share this mix equally across all muffin cups to make a sugary base.
03 -
Pop one pineapple slice into each muffin cup right on top of the sugary base. Add a cherry to the center of the pineapple layer in every cup.
04 -
In a bowl, beat together the softened butter and sugar until it looks fluffy and smooth. Add in one egg at a time, making sure to mix well. Pour in the vanilla and stir. Take another bowl to combine the dry ingredients—flour, baking powder, and salt—and slowly add this to the wet mix, swapping between milk and dry bits. Finally, gently fold in the oil.
05 -
Fill each muffin tin almost three-quarters full with the batter, covering the pineapple and cherries. Bake for about 20-25 minutes, or until a tester inserted comes out clean.
06 -
Once out of the oven, leave the cupcakes in the tin for 5 minutes. Then, turn them upside down onto a wire rack while they’re still warm to ensure the caramel topping comes out smoothly. Let them finish cooling entirely before enjoying.
# Helpful Notes:
01 -
Flip the cupcakes onto the rack while still warm. Otherwise, the caramelized portion will stick once it cools.