Mini Pineapple Upside Down Cakes

Ingredients:

For the Cake:
• 4 Tbsp pineapple juice
• 2/3 cup all purpose flour
• 2 eggs
• 2/3 cup sugar
• 1 tsp baking powder
• 1/4 tsp salt
For the Glaze & Topping:
• 2 Tablespoons Pineapple Juice
• 1/4 cup butter -1/2 stick
• 2/3 cup brown sugar
• 1-can pineapple rings
• 8-maraschino cherries

Directions:

1. Preheat oven to 350F
2. Spray your pan with non-stick cooking spray or lightly butter.
3. In a Large bowl combine the Eggs, Sugar, Pineapple Juice, Flour, Baking Powder & the Salt and mix until well incorporated.
4. In a small sauce pan, melt the butter, once melted add in the brown sugar and the 2 tablespoons of pineapple juice and stir constantly on medium heat for 45 seconds, set aside.
5. Spoon a layer of the hot mixture into the bottom of each tin, then place a pineapple ring on top. Add a cherry in the middle of each of the pineapples
6. Spoon the cake batter into each cup, being sure to only fill each one 3/4 the way full.
7. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean
8. Once baked, remove from the oven and allow to cool in the pan for 10 minutes
9. Gently run a knife around the edge of each cake to help loosen, because they tend to stick slightly.
10. Place each cake on a wire cooling rack & allow to cool completely

Source:  myincrediblerecipes.com

Cake Batter Rice Krispie Cupcakes

Ingredients:

Rice Krispie Treats:

6 tbs margarine* (3/4 of a stick) 3/4 cup yellow cake mix
1/2 tsp vanilla extract
3 cups Rice Krispies
1/2 10oz bag of marshmallows (5oz) 1 tbs sprinkles

Buttercream Frosting:

1/2 cup margarine* (1 stick) -room temperature
2 cups confectioners’ sugar
2 tsp vanilla 1 tsp almond milk*

Directions:

Melt margarine in the microwave (about 45 seconds). Mix in marshmallows and return to microwave for 30 second intervals, stirring between, until melted. Mix in cake mix and vanilla until combined. Add in sprinkles and 2 cups of Rice Krispies with a spatula. Add in the third cup of Rice Krispies.
Fill each well-greased muffin holder with the Rice Krispie mixture and press it in gently with the back of a spoon. Cool for 30 minutes in the refrigerator.
For frosting, cream margarine in stand mixer with paddle attachment, then slowly add in confectioners’ sugar until well combined. Mix in vanilla, almond milk and food colouring if desired.
Remove Rice Krispie cupcakes from tin with a knife. Frost and top with sprinkles.
*Butter and regular milk could be substituted for their non-dairy counterparts.
**Makes 24 mini cupcakes. For a 9 x 13” pan, double the recipe.
***Note: Also try this out with a marshmallow cream frosting.

Source:  howtoinstructions.us

Chocolate Bouchons With Fresh Raspberries

This small but indulgent bite-size dessert features rich, moist cork-shaped chocolate cakes filled with luscious bits of melted chocolate, served topped with fresh raspberries and a drizzle of vibrant raspberry syrup.

Ingredients:

• 1   box of chocolate cake mix
• 2   cups mini chocolate chips
• 1   pint fresh raspberries
• 1   jar raspberry jam

Directions:

1. Preheat oven to 350 degrees F.

2. Spray muffin pan or bouchon baking mold with cooking spray.

3. Prepare cake mix according to package directions. Add 2 cups mini chocolate chips to the batter.

4. Portion batter 23 full into a 2" x 1" deep muffin pan or bouchon baking molds.

5. Bake for 20-25 minutes. Test with a wood skewer or toothpick - it should come out clean but not dry.

6. Transfer mini bouchon chocolate cakes to a cooling rack. After cooling for a few minutes invert the bouchon pan and let them cool.

7. Meanwhile place 1 cup raspberry jam in saucepan and warm.

8. Arrange mini bouchon chocolate cake on plate and drizzle one teaspoon warm raspberry jam over each and garnish with red raspberries.

 

Source: recipe.com