Strawberry Upside-Down Cakes
adapted from stetted.com
makes 20 mini cakes
- 1 stick unsalted butter, softened
- ¾ cups raw sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 tbsp vanilla extract
- 1 1/2 cups whole wheat pastry flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 1-2 cups strawberries, sliced vertically
In a large bowl, cream butter and raw sugar until light and fluffy. Add eggs one at a time, beating well after each. Add milk and vanilla. Mix in flour, baking powder, and salt.
Divide batter equally between cupcake wells. Bake for 20-30 minutes, or until a toothpick inserted in center is clean. Cool for 5-10 minutes, then invert onto a cookie sheet. Carefully replace any strawberries that didn’t stick to the cakes.
While cakes are baking, cook the reserved berries and brown sugar over medium-low heat, until thick and jam-like.
Cut the rounded tops off the cakes so each cake can sit flat. Add a spoonful of the cooked berries to the top of each cake and serve.
