Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, pineapple upside-down mini-cakes. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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PINEAPPLE UPSIDE-DOWN MINI-CAKES is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. PINEAPPLE UPSIDE-DOWN MINI-CAKES is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook pineapple upside-down mini-cakes using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make PINEAPPLE UPSIDE-DOWN MINI-CAKES:

1. Take Garnish
2. Get 4 slices (about 1 cm) Pineapple
3. Get 1 tsp Vanilla extract
4. Prepare 1/2 tsp Cinnamon
5. Get 1 tbsp Maple syrup
6. Make ready 1 tsp Cornstarch
7. Take Cake
8. Take 1/2 cup All-purpose flour
9. Get 1 scoop Butterscotch Vegan Pro
10. Make ready 2 tsp Baking powder
11. Get 1 tsp Cinnamon
12. Make ready 1 pinch salt
13. Make ready 1/2 cup Mashed pineapples *
14. Make ready 1/4 cup Unsweetened plant-based milk
15. Make ready 2 tbsp Coconut oil
16. Make ready 1 tsp Vanilla extract

The butter and brown sugar mix makes a beautiful glaze that makes the tops of these cakes even tastier! I love having pineapple around Easter—mostly because I cook my ham with pineapple—so I decided to make mini pineapple upside-down cakes. I usually make this cake in a large cake pan with pineapple rings, but I thought that mini cakes would be easier to transport, not to mention cute. I had never made cakes in these little molds before, and I hoped they would come out well.

Instructions to make PINEAPPLE UPSIDE-DOWN MINI-CAKES:

1. Preheat the oven to 350 ° F.
2. Oil 4 ramekins (use 250 ml ramekins).
3. In a bowl, combine all of the garnishing ingredients except the pineapple rings. Pour the preparation into the ramekins and place the pineapple rings on top. Put aside.
4. In a small bowl, combine the flour, Vegan Pro, baking powder, cinnamon and salt together.
5. In a second bowl, combine the pineapple puree, plant-based milk, coconut oil and vanilla extract together.
6. Add the dry mixture to the liquid preparation, stirring continuously. Pour the preparation over the pineapples in the ramekins.
7. Bake for 23 to 26 minutes or until a toothpick inserted in the center of the cakes comes out clean.
8. Let cakes cool for at least 1 hour before inverting.

I usually make this cake in a large cake pan with pineapple rings, but I thought that mini cakes would be easier to transport, not to mention cute. I had never made cakes in these little molds before, and I hoped they would come out well. Cut the top and base off the pineapple and carefully cut away the skin from top to bottom. Then put a cookie sheet on top and flip it over so the mini upside down cakes come out onto the cookie sheet. (Same thing for the full sized cake) In a mixing bowl, add eggs, white sugar, and pineapple juice. In a separate bowl, sift together the flour, baking powder, and salt.

So that is going to wrap this up with this exceptional food pineapple upside-down mini-cakes recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!