Big Mama's Home Kitchen: Mini Pineapple Upside Down Cakes. YUM...brown sugar topping with pineapples and cake...brings back so many childhood memories.
My mom made the best pineapple upside down cake. She would always use a cast iron skillet so the topping was nice and caramelized on top. This is my mom's tried and true recipe. I just used muffin tins instead of a cast iron skillet. I really like individual little desserts. 2 eggs2/3 cup white sugar4 Tbsp pineapple juice2/3 cup all purpose flour1 tsp baking powder1/4 tsp salt Topping:1/4 cup butter (1/2 stick or 4 Tbsp)2/3 cup brown sugar (packed)1-can pineapple rings6-maraschino cherries Preheat oven to 350 degrees.
In a mixing bowl, add eggs, white sugar, and pineapple juice. In a small sauce pan, melt the butter and add the brown sugar. Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Bake jumbo cakes for 25 minutes. Remove from the oven. Place wire rack of cakes on sheet tray to cool. Now it's time to Enjoy! Vanilla Buttercream Frosting From Sprinkles Cupcakes) Recipe - Food.com - 222188. Never had Sprinkles cupcakes but based on the reviews thought I'd give it a try.
This is very yummy! I usually don't even eat frosting and I scrape it off anything that has it cause I don't like that thick greasy feel it leaves in your mouth. These don't do that, they are great texture and flavor - not to mention super easy! I made exactly as directed and added some food coloring to make them pink roses.
Fall. Halloween. Tip: The Best Tip EVER for filling a pastry bag!! Edited on 7/17/11: Enter to win a copy of Hello Cupcake book HERE!
Since Mother's Day is coming up this weekend and some of you might be making cakes, cupcakes or cookies, I thought I would share this great tip for filling a pastry bag with icing (either buttercream or royal icing). I've been using this technique now for a few months and have managed to save a ton of $$ on bags and just made things a lot easier on myself.Here is how it work:You need a plastic pastry bag, tip and coupler. You also need plastic wrap First step is to cut a sheet of plastic wrap. Then, plop some frosting right in the center. Starting on one side, carefully roll up the frosting.
Now, twist both ends tightly. Pull back the pastry bag and insert the plastic wrapped frosting. Gently pull the plastic wrap taut. Snip off the excessive plastic wrap at the base of the coupler. Screw on the tip. Add a pastry bag tie thingy if desired (but not necessary) TADA!! When you are done, clean up is a breeze. Source: SweetSugarBelle. How to Make Marshmallow Fondant. This time I decided to make it with those mini fruit flavored marshmallows.
I had to sort them by colour first. I figured they would add a little bit of flavor to the fondant so I wouldn't have to add much flavoring oil. I use gel colours to dye my fondant but regular food colouring will work too. You won't be able to get really dark colours without making your fondant sticky, but for lighter colours you can just even it out with more icing sugar. I also had lemon oil and coconut flavoring on hand.. oh la la the value brand (which still works fine). Step One: Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later. Step Two: Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Step Three: Step Four: Fondant with the icing sugar kneaded in.