Description
Delightful mini cakes featuring a sweet and tangy pineapple topping paired with creamy mascarpone, perfect for sharing and creating memories.
Ingredients
- 1 cup pineapple slices (canned or fresh)
- 2 tablespoons butter
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup mascarpone cheese
- 1/4 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- Melt the butter in a skillet over medium heat, then add the brown sugar and stir until dissolved. Add the pineapple slices and cook for 2-3 minutes.
- Pour the pineapple and sugar mixture evenly into the bottom of each muffin cup.
- Whisk together the flour, granulated sugar, mascarpone cheese, milk, vegetable oil, eggs, vanilla extract, baking powder, and salt in a bowl until smooth.
- Pour the cake batter gently over the pineapple in each muffin cup.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes, then invert onto a serving plate and serve warm.
Notes
Lightly dust with powdered sugar before serving for an elegant touch. Pair with coffee or tea.