Imagine a dessert so irresistible that it transforms ordinary strawberries into a caramelized work of art, nestled in a perfectly tender cake that fits right in the palm of your hand. These Mini Strawberry Upside Down Cakes are not just a treat; they're a miniature culinary adventure that promises to elevate your baking skills and impress everyone at your table. With a golden, buttery caramel base and juicy strawberries peeking through a soft, vanilla-infused cake, these little delights are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 mini cakes
Ingredients
- 1 cup sliced strawberries
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cup muffin tin thoroughly with butter or non-stick cooking spray.
- In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Add brown sugar and stir until it creates a smooth caramel-like mixture.
- Divide the melted butter and brown sugar mixture evenly among the muffin tin cups, spreading it to cover the bottom of each cup.
- Arrange sliced strawberries in a single layer over the caramel mixture, creating an attractive pattern at the bottom of each cup.
- In a medium mixing bowl, whisk together all-purpose flour, sugar, baking powder, and salt until well combined.
- In a separate bowl, whisk together milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the batter.
- Carefully spoon the cake batter over the strawberries in each muffin cup, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. This allows the caramel to set slightly.
- Place a wire rack over the muffin tin and carefully invert the cakes, allowing them to release from the pan. If any strawberries stick, gently replace them on top of the cakes.
- Let the mini cakes cool completely before serving. The strawberries will create a beautiful, glossy topping.
- Serve at room temperature and optionally garnish with a light dusting of powdered sugar or a small dollop of whipped cream.
Tips
- Choose ripe, vibrant strawberries for the most intense flavor and beautiful color.
- Make sure to grease your muffin tin thoroughly to ensure easy cake release.
- When mixing the batter, stop stirring as soon as ingredients are combined to keep the cake tender.
- Let the cakes cool for exactly 5 minutes before inverting to allow the caramel to set slightly.
- If strawberries stick to the pan, gently replace them on top of the cake for a perfect presentation.
- For extra elegance, dust with powdered sugar or add a small dollop of whipped cream before serving.
- These mini cakes are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 50mg
