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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Mini Pineapple Upside-Down Cakes

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy

Ingredients

4 Tablespoons unsalted butter, cut into pieces
1/3 cup gf brown sugar, packed
6 crosswise slices of fresh pineapple or 6 canned pineapple slices (about 3 inches in diameter)
1-1/2 cups gf flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup créme fraiche or plain gf yogurt
1/4 cup milk
2 Tablespoons canola oil
1 teaspoon gf vanilla extract
6 Tablespoons unsalted butter
3/4 cup granulated sugar
2 large egg yolks

Directions

Preheat oven to 350°F.

In a small saucepan, over medium-low heat, melt 4 tablespoons butter. Add brown sugar and whisk until blended.

Divide mixture evenly among 6 jumbo muffin cups. Place 1 pineapple slice in each cup. Set aside.

Combine gf flour, baking powder, baking soda and salt in a bowl.

In a separate bowl, whisk together créme fraiche or plain gf yogurt, milk, canola oil and vanilla. Set aside.

Using a stand mixer or a hand mixer, beat 6 tablespoons of butter and granulated sugar together until pale and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Reduce mixer speed to low and add gf flour mixture and milk mixture in alternate batches, beginning and ending with flour mixture, until just combined.

Divide batter evenly among muffin cups. Bake on center rack of oven for about 25-30 minutes or until a toothpick inserted into center of each muffin cup comes out clean.

Cool cupcakes in pan, on a rack, for 15 minutes. Loosen sides of cakes with a paring knife and invert onto a rack. Cool to warm, or room temperature.

Tips

We used The Gluten Free Pantry’s Country French Bread Mix for the gf flour in this recipe (www.glutenfree.com).

We advise using a non-stick jumbo muffin tin for this recipe to aid in releasing the cakes from the muffin cups after baking.

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