Pina Colada Upside-Down Mini Cakes
Description
These mini pineapple upside-down cakes with coconut cream are a scrumptious mini dessert sure to please fans of pina colada drinks.
Ingredients
•
10 pineapple rings in juice
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 cup salted butter, melted
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2/3 cup white sugar
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2 large eggs
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1/2 cup coconut cream
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1/4 cup whole milk
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1 tablespoon coconut extract
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2 teaspoons vanilla extract
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2/3 cup packed brown sugar
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1/3 cup butter, melted
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10 maraschino cherries
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2 cups heavy whipping cream
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1 teaspoon cream of tartar
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1/2 cup confectioners' sugar
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1/4 cup pineapple juice
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3 tablespoons coconut cream
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1 tablespoon coconut extract
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease 10 mini cake molds.
2
Drain pineapple rings, reserving 1/4 cup juice.
3
Combine flour and baking powder in a small bowl.
4
Combine 3/4 cup melted butter and white sugar in a large bowl. Beat with an electric mixer on medium speed until well blended, about 3 minutes. Add eggs one at a time. Mix in reserved 1/4 cup pineapple juice, 1/2 cup coconut cream, milk, 1 tablespoon coconut extract, and vanilla extract. Add flour mixture gradually, mixing until batter is smooth.
5
Mix brown sugar and 1/3 cup melted butter together in a bowl until smooth. Spoon into the bottom of the cake molds. Place 1 pineapple ring in each mold. Place 1 maraschino cherry in the center of each ring.
6
Divide batter among cake molds using an ice cream scoop.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Cool to room temperature, about 20 minutes. Run a knife around the rims to loosen cakes; invert gently onto a plate.
8
Pour heavy cream into a chilled metal bowl. Add cream of tartar. Beat with an electric mixer until almost holding peaks. Add confectioners' sugar gradually, continuing to beat until soft peaks form. Fold in 1/4 pineapple juice, 3 tablespoons coconut cream, and 1 tablespoon coconut extract.
9
Serve whipped cream alongside cakes.