Mini pineapple upside-down cakes

Step 1/4

• 13⅓ g unsalted butter (melted)
• 21⅔ g brown sugar
• 2 slices pineapples
• 2 Maraschino cherries

• oven
• bowl
• muffin tin
• rubber spatula

Preheat the oven to 190°C/375°F. Combine butter and brown sugar in a bowl. Use a spoon to evenly divide the mixture amongst the tins of a regular muffin tin. Divide the pineapple slices and maraschino cherries amongst the tins, with the cherries inside of the pineapple slices.

Step 2/4

• 23⅓ g flour
• ⅛ tsp baking powder
• ⅛ tsp salt
• ⅓ eggs
• 33⅓ g sugar
• 25 ml pineapple juice
• ⅛ tsp vanilla extract
• 8⅓ g pistachios

• 3 bowls
• whisk
• hand mixer with beaters
• food processor

Whisk flour, baking powder, and salt in a medium bowl. Separate eggs amongst two large bowls. Beat the egg yolks for approx. 2 min., or until thick and pale yellow. While beating, add sugar, pineapple juice, and vanilla extract. With the beaters on low, add the flour mixture and beat until just combined. Add pistachios to a food processor and pulse until roughly chopped. Then add chopped pistachios to the batter, reserving around a teaspoon of pistachios for serving.

Step 3/4

• 16⅔ g sour cream

Using clean beaters, beat the egg whites to stiff peaks. Gently fold the sour cream into the flour batter, then the egg whites, then spoon the batter evenly into the muffin tins.

Step 4/4

• baking sheet

Bake at 190°C/375°F for approx. 20 min. Cool for at least 10 min., then invert the pan onto a baking sheet. Serve topped with remaining pistachios and enjoy!

Enjoy your meal!