I'm always looking for new desserts to make for my clients and I recently came upon this one. I'm not a big cake eater but I gobbled this right up. In true fashion for any cook, I took a couple of different recipes and combined them to make something that I thought would be best. These are so cute, colorful and easy to serve to each person. They keep fairly well so that you can make then ahead of time. The recipe below makes 24 of them, that way if a guest or family member really likes them they can have more then one! Ingredients
For the topping: 1 stick (1/2 c.) unsalted Butter 1 c. Dark brown sugar 2 Tsp. Dark Rum 1 can (20 ounces) Pineapple chunks, cut each one in half 12 Maraschino Cherries, sliced in half For the Cake: 2 sticks unsalted Butter, softened 1 1/2 c Sugar 1 1/2 c Light Brown sugar 3 Eggs 2 1/2 c All-purpose flour 1 Tsp. Baking powder 1/2 Tsp. Baking soda 1/2 Tsp Salt 1 Tsp Vanilla 1 c Sour cream
Instructions
Preheat your oven to 350 degrees. Grease 24 muffin cups or you can use cupcake liners instead. In a medium bowl combine all of the dry ingredients. Flour, baking powder, baking soda, and salt. Mix well and set aside. Then cream together the butter and both sugars with a stand or hand mixer on medium speed until the mixture is light and fluffy. Next add the eggs one at a time mixing after each one. Scrape the sides of the bowl when needed. Now add the vanilla and mix. Then put half the dry mixture in the bowl and mix, add the sour cream in and mix, and finally add in the rest of the dry ingredients and mix another minute until everything is well combined. In a small saucepan melt butter over medium heat. Then add the brown sugar and rum. Bring to a slight boil and cook until thickened, this is about 2 minutes. Spoon brown sugar mixture into each muffin tin. Place a maraschino cheery in the center of each one and surround with pineapple chunks. I fit three around each one. Now scoop cake batter into each muffin cup. Don't fill quite to the top or it will overflow and make a mess of your oven. I know this from experience. Bake for 18-22 minutes or until a toothpick can be inserted into the center and removed clean. Immediately invert the pan onto a platter to cool. Enjoy! It will be hard not to.