Strawberry upside down cakes

by - 7:10 PM

Nobody cooks anything until I get my camera!  

As promised, here are the strawberry mini cakes.

 Butter cupcake tins and sprinkle in about a teaspoon of brown sugar.

 Place a few strawberry slices in the bottom of each muffin cup.

Like that

Cream butter and sugar, then add eggs, vanilla and milk.

Then add the flour

 and baking soda. I know, you like my teaspoon it's easy to find I don't have to look for it.  Mix well.

 Divide batter equally between cupcake wells.

 Bake for 20-30 minutes, or until a toothpick inserted in center is clean.  Peak in the oven part way through and admire them.

 Let cool for 5 minutes or so.

Cut the rounded tops off the cakes so each cake can sit flat. Then offer those tops to the peasants.

Dig them out and 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.

Add a spoonful of the cooked berries to the top of each cake and serve.


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
Preheat oven to 350. Grease cupcake tins. Sprinkle a teaspoon of brown sugar into the bottom of each cup, then arrange 4-5 strawberry slices on top. Reserve extra berries and sugar.
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.

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4 comments

  1. These look gorgeous! I love strawberries!

    ReplyDelete
  2. Yum---that looks fabulous.. Thanks for the photos and the recipe. As soon as we get some GOOD strawberries in season here in TN, I'll try that recipe. That is one of my hubby's favorite desserts.

    Thanks for coming to my blog.
    Hugs,
    Betsy

    ReplyDelete
  3. Oh it was!
    Can't wait for fresh berries here. Only a few more weeks...

    ReplyDelete
  4. Yum---that looks fabulous.. Thanks for the photos and the recipe. As soon as we get some GOOD strawberries in season here in TN, I'll try that recipe. That is one of my hubby's favorite desserts.

    Thanks for coming to my blog.
    Hugs,
    Betsy

    ReplyDelete

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