mini-pineapple-upside-down-cakes

Individual cakes of the classic pineapple upside-down cake. Ideal for those who do not like to share desserts! Retro cake baking is celebrated with this wonderful recipe.

Ingredients:

90g Fairy, softened

2/3 cup brown sugar

Six tinned pineapple rings reserve two tablespoons of the juice

Two eggs

2/3 cup caster sugar

60 g Fairy extra, melted

2/3 cup plain flour

One teaspoon of baking powder

Pinch of salt

Six glace cherries, halved

Custard, for serving

Method:

1. Preheat the oven to 190 degrees Celsius/170 degrees Celsius with a fan. Hand-held beaters are used to make the Fairy sugar and brown sugar pale, fluffy, and light. Spread the mixture evenly in the base of a Texas muffin tin with six holes and 1 cup capacity. Spread the mixture evenly over the bottom and halfway up the sides of the muffin holes. Place a pineapple ring in the bottom of each muffin hole.
2. Beat the eggs with caster sugar using a hand-held mixer until pale and fluffy. Add the reserved pineapple juice and extra Fairy. Fold the dry ingredients through. Spread the batter evenly on top of the pineapple. Bake in the oven for 25-30 minutes or until the batter is golden.
3. Remove each cake from its muffin pan using a butter knife. Then, turn it out onto the tray. Each patty should be topped with two glace cherry halves. Serve with custard