Description
Learn how to make delicious Mini Pineapple Flips with this easy recipe. Perfect for a sweet treat or dessert, these pineapple-filled pastries are sure to impress!
Ingredients
Scale
- 4 large eggs (about 240g), at room temperature
- 1 1/4 cups (300g) granulated sugar
- 1/4 cup (60ml) apple juice
- 2 teaspoons (10ml) pure vanilla extract
- 1 1/2 cups (180g) all-purpose flour
- 2 1/4 teaspoons (11g) baking powder
- 1/2 teaspoon (2.5ml) cinnamon
- 1/4 teaspoon (1.25ml) salt
- 2 tablespoons (15g) cornstarch
- 6 tablespoons (85g) vegetable oil
- 1 1/2 cups (180g) dark brown sugar (packed)
- 1 teaspoon (5ml) pure vanilla extract
- 1/8 teaspoon (0.6ml) salt
- 12 pineapple rings
- 12 maraschino cherries
Instructions
- Set your oven to 350°F (175°C) and generously coat a jumbo muffin tray with non-stick spray; put it aside for now.
- In a big bowl, break open the eggs and whisk until smooth. Incorporate the granulated sugar, dark brown sugar, and vanilla extract, beating until even in texture. Mix in the apple juice, then set this aside.
- In a different bowl, combine the flour, baking powder, cinnamon, salt, and cornstarch by sifting them together. Slowly integrate this dry mix into the egg mixture, whisking just enough to combine everything without overdoing it. Let this batter rest as you prepare the topping.
- In a small pot, melt the vegetable oil over medium heat. Stir in the dark brown sugar, vanilla extract, and a pinch of salt, cooking for about a minute while whisking continuously. Take it off the heat.
- Pour two tablespoons of the topping into the base of each muffin mold; place a pineapple ring on top, then a maraschino cherry in the center of each ring. Evenly distribute the cake batter among the molds, filling each one to about three-quarters full.
- Bake for 20-22 minutes until the tops have risen and are golden brown, and a toothpick inserted in the center comes out clean.
- After removing from the oven, let them cool in the pan for 5 minutes. Carefully slide a knife around the edges to release any stuck areas, then place a wire rack on top and quickly flip the tray over. To minimize mess, you might want to use a large sheet pan under the rack. Enjoy the cakes warm or at room temperature.
Notes
- Ensure the eggs reach room temperature before incorporating them into the batter for a lighter texture.
- Sift the dry ingredients together to prevent clumps and ensure even distribution.
- Exercise caution when flipping the cakes out of the muffin tray to maintain their shape and prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Fat: 9g
- Protein: 3g
Keywords: pineapple upside-down, jumbo muffins, tropical dessert, sweet treats, fruity cakes
