These are mini upside down berry cakes, baked in jumbo muffin tin for single serving portion of cake. I really like to make them as they take very less time, effort and look absolutely cute when served. The juices from fresh berries makes it so moist and flavorful.
While making this recipe, I was reminiscing my visit to local farm for strawberry and blueberry picking with my son. Those strawberries were so juicy, sweet ahhhh..just loved snacking on them. Summer is done and so are the sweet berries out of season. We still get them in grocery stores but they are not at their best in taste. I was kind of missing them so thought of making mix berries upside down cake. So here, you have a quick and easy recipe of it.
For me, desserts are always something sweet with hint of sourness like a slice of plain or chocolate cheesecake served with strawberries, chocolate raspberry tart, lemon cupcakes filled with lemon curd, pineapple upside down cake and many more. Addition of fruit gives perfect balance to the sweetness.
These mini cakes doesn’t need lot of battar. You can also use box of vanilla cake mix which is readily available in store. I am using strawberries, blueberries and raspberries in this recipe but you can also use any one of your choice. It is best served warm or room temperature with vanilla icecream or whipped cream.
It is important to heat up the berries for 10minutes before pouring the battar in pan. This will help release some juices from it. I always use icecream scoop to pour battar equally in muffin tin or cupcake tin.
Mini Upside Down Berry Cakes
Ingredients
- 2 cups of chopped mix berries strawberry, raspberry, blackberry and blueberry
- 1 cup all purpose flour
- 1/4 cup or half stick of room temperature unsalted butter if using salted butter than skip adding salt
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 2 tsp vanilla extract
- 1/2 cup milk
- 2 eggs
- Pinch of salt
Instructions
- Preheat the oven at 350 F. Brush the jumbo muffin tin or a regular cupcake tin with some butter or oil and set it aside.
- In a bowl, mix all the chopped berries. Divide berries evenly in the bottom of muffin cups and put in the oven for exactly 10 minutes.
- In a large bowl, using hand mixer or whisk cream together butter and sugar till it turns light yellow in color. You can also use standing mixer.
- Add vanilla extract and eggs to it and mix it thoroughly.
- Add flour, baking powder and milk to it and mix it for a minute or till a smooth battar is formed.
- Using a icecream scoop, divide the battar evenly in muffin cups.
- Bake it for 20-23 minutes.
- Once baked, allow it to cool for 10-15 minutes in the pan itself. Invert it into a plate.
- Serve with some whipping cream or vanilla icecream.
