Ingredients:
1 can pineapple slices in syrup
1/4 cup (55 g) melted butter
1/2 cup (100 g) brown sugar
6-8 maraschino cherries
1 cup (120 g) wheat flour
1/2 cup (100 g) granulated sugar
1 egg
1/3 cup (80 ml) milk
1 teaspoon vanilla extract
1 teaspoon baking powder
A pinch of salt
Before making the mini pineapple flips, be sure to grease the pans well to prevent sticking and balance the sweetness of the pineapple with a touch of acidity, such as lemon juice, to bring out the flavors. Happy baking!
Preparation:
Preheat the oven to 180°C (350°F). Butter the inside of the muffin pans or individual pineapple pans.
Drain the pineapple slices, reserving the syrup. Cut the slices into small pieces that fit the bottom of the molds.
Place a maraschino cherry in the center of each mold, on top of the pineapple pieces.
In a bowl, mix the melted butter and brown sugar. Divide this mixture among the molds, covering the bottom.
Place a pineapple piece on top of the sugar and butter mixture in each mold.
In a separate bowl, mix the flour, granulated sugar, baking powder and salt.
Add the egg, milk, vanilla essence and 2 tablespoons of the reserved pineapple syrup to the dry mixture. Mix until smooth and combined.
Pour the batter over the pineapple slices in the molds, filling each mold 2/3 full.
Bake in the preheated oven for about 20 to 25 minutes or until a toothpick inserted in the center comes out clean.