Makes: 12 mini cakes Prep time: 30 minutes Bake time: 28-32 minutes
6 tablespoons unsalted butter
1 cup packed light brown sugar
2 tablespoons corn syrup
12 individual pineapple rings, ( I used Dole brand)
1/2 cup organic bing cherries, halved
2 cups granulated sugar
1 cup canola oil
1 cup full fat sour cream
2 teaspoons best quality vanilla
2 and 1/2 cups all purpose flour
1/2 teaspoon fresh baking powder
1/2 teaspoon fresh baking soda
3/4 teaspoon salt
1 cup heavy cream plus 2 tablespoons confectioners sugar for garnish
Grease 12 jumbo muffin cups and line each one with parchment or wax paper cut to fit the bottom of each cup. Set aside. Preheat your oven to 350 degrees.
In a microwave safe bowl, cut butter into cubes and add brown sugar and corn syrup. Microwave for 1 minute and stir until combined. Spoon about 1 tablespoon of this mixture into each cup and top with a slice of pineapple and cherry half in the center.
In the bowl of your stand mixer, beat eggs and sugar until combined and well mixed. Beat in oil, sour cream and vanilla.
In another bowl, combine the flour, salt, baking powder and baking soda. Add to the egg mixture and mix well.
Fill each muffin cup about 2/3 full. Bake for 28 to 32 minutes or until the muffins spring back when touched in the center. Cool for 5 minutes, then invert them onto a baking rack with a pan underneath to catch any drips.
Chill your mixing bowl and whisk until you are ready to beat the cream. When you are ready to serve the cakes, beat the heavy cream and confectioners sugar until stiff peaks form. Serve on the side of the cakes.
If you have any leftover, wrap each one individually in wax paper then foil. Keep in the fridge for up to 4 days or in the freezer for up to a month.