Today I’m happy. Today I’m joyous! Today I’m ecstatic!
And why is that, you may be asking…or maybe not.
Well, I have a healthy and beautiful niece that was born two days ago. She is adorable and will become my little piece of life (if she hasn’t done so already). She is sneaky and subtle in her dominion and occupation of my heart. She is already taking over it. Just like that.
Unfortunately she is in Austin right now and I haven’t had the pleasure of meeting her yet. Fortunately I will be hopping on a plane this coming Monday morning and will be holding her in my arms on that very same day. I can wait, I can wait, I can wait. Yes, I can do this and hold it together until then.
Before she was even born I day dreamed of the moments she and I would share: bed time stories, sweets, picnics in the yard, homework time, movie nights, smiles, laughter, cries, and of course….quality baking time. In my mind, quality baking time consists of creating a basic recipe together, following it, and to simply chit chat and share a few smiles. That simple. That great.
I dedicate this recipe I have literally just jotted down on my recipe book to my niece Isabel Annette and to all those precious moments I am patiently waiting to embrace and enjoy with her. I’ll consider myself a winner if I’m able to offer her even an ounce of happiness, inspiration and guidance with my new “auntie skills”.
Welcome little one!
**Yields about 14 mini cakes**
Note: For these mini cakes, I used the basic ratio for pound cake= 1 flour: 1 butter : 1 eggs: 1 sugar and modified/experimented with it.
Ingredients for Mini Pineapple Upside Down Cakes:
4 oz butter, softened
8 oz granulated sugar
1 tsp vanilla
8 oz eggs
2 oz sour cream
2 oz pineapple juice
8 oz AP flour
1 tsp salt
1/2 tsp baking soda
1/2 crushed pineapple, drained
dark brown sugar–> I didn’t have any in stock so I used natural cane sugar instead. However, I recommend using dark brown sugar instead if you have it.
About 9-10 canned pineapple slices
Procedure/Recipe for Mini Pineapple Upside Down Cakes:
1. Cream butter and sugar in a standing mixer with a paddle attachment at medium speed until butter becomes light and fluffy.
2. Add vanilla and add eggs one at a time so that they are gradually beaten into the batter.
3. Combine sour cream and pineapple juice in a small bowl. Set them aside.
4. Sift the flour, baking soda, and salt. Reduce the speed to medium-low and add half of the dry ingredients into the mixture. Add half of the sour cream/pineapple juice mixture and keep alternating between additions of dry and wet ingredients, starting and ending with dry ingredients.
5. Fold in drained pineapple to batter. Set batter aside.
6. Cut 6-7 pineapple slices in half to end up with 12-14 thin pineapple rounds. Set aside.
7. Cut the remaining pineapple slices in half as well. Cut each layer into small pieces at are about1/4″-1/2″ wide. Set aside.
8. Grease the whole area of the cupcake tins and line the bottom of each one with a piece of foil or parchment paper. I simply cut the round part of some baking cups and discarded the rest. You can also cut rounds out of parchment paper and place them on the bottom.
9. Sprinkle a generous pinch of dark brown sugar onto the base of each cupcake tin and place 3-4 small pieces of pineapple over the sugar.
10. Scoop batter into cupcake tins until shy of the top and place a halved pineapple round over the batter.
11. Bake at 375 F for about 20-25 minutes or until a toothpick that is inserted in the center comes out clean. Let cupcakes cool in tins, about 5 minutes, then turn them out onto a wire rack to cool down completely.
Ingredients for Light Pineapple Cream:
1 1/2 C mascarpone cheese
1 C 10x sugar
1 tsp vanilla
1/2 C crushed pineapple, drained
1 1/2 C heavy cream
Procedure/Recipe Light Pineapple Cream:
1. Combine and mix mascarpone cheese, 10x sugar, and vanilla with a paddle attachment on medium-high speed until all ingredients are fully combined.
2. Add crushed pineapple and continue mixing until pineapple is well incorporated. Scrape sides of bowl if necessary.
3. Change to a whisk attachment and slowly stream in the heavy cream. Whip at high speed until stiff peaks form.
Putting it all together…. Drop a dollop of the light pineapple cream onto a plate and place the mini cake right on top or….drop a spoonful of the light pineapple cream over a mini cake and spread it with the back of a spoon. Enjoy!
– the cake almost resembles a moist and tender corn bread cake in that it has a slight savory flavor.
– the creamy, light, and sweet pineapple topping compliments the faint savoriness of the actual cake really well.
– the pineapple flavor stands out prominently.
– the base of the mini cake is sweet because of the pineapple layer. The surface of the mini cake is also sweet due to the sprinkled sugar and the additional pineapple layer. These two sweet layers compliment the cake that is sandwiched in between which was less sweeter. Therefore, a good balance of sweetness, savoriness, and tartness is created.
– the top of the cake did not achieve the brownish color I had hoped for because I didn’t use dark brown sugar. I used natural cane sugar instead because I didn’t have any dark brown sugar.
– since I used less butter as part of the original pound cake ratio and replaced it with sour cream and pineapple juice instead, the cake didn’t end up resembling the richness and texture of a pound cake after all. This one came out to be lighter but still delicious.
These mini pineapple upside down cakes will be on my niece’s and my “to bake list” when she is old enough to do mix ingredients with a spatula or whisk (…and if she enjoys sweets as much as I do. I really hope she does!).