Mini Upside Down Berry Cakes
Servings: 6 Jumbo cupcakes
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.