Mini Pineapple Cakes
Delightful and nostalgic treats made with crushed pineapple, perfect for portion control and family gatherings.
Ingredients
Baking Ingredients
- 1 cup all-purpose flour Gluten-free flour can be used.
- 1/2 cup sugar Coconut sugar is a nutrient-dense alternative.
- 1/2 cup butter, softened Use unsalted butter for better control of saltiness.
- 2 pieces eggs Flax eggs for a vegan alternative.
- 1 cup crushed pineapple, drained Fresh pineapple can be used for more flavor.
- 1 teaspoon baking powder Ensure it’s fresh for best rising.
- 1/2 teaspoon vanilla extract Almond extract can be a unique alternative.
- 1 pinch salt Essential for balancing sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs, one at a time, mixing well after each addition.
- Gently stir in the crushed pineapple and vanilla extract.
- In another bowl, combine flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture.
- Pour the batter into the mini cake pan and bake for 15-20 minutes until golden.
- Let the cakes cool before removing them from the pan.
- Serve and enjoy either warm or at room temperature.
Notes
Ensure all ingredients are fresh. Avoid overmixing the batter to keep cakes light and fluffy. Store in an airtight container for up to 3 days at room temperature.