Calling all berry lovers! Mini Upside-Down Berry Cakes are a delicious and adorable dessert, perfect for parties, potlucks, or a sweet after-school snack. These delightful treats are bursting with fresh berry flavor and come together in a snap. They’re easier to make than a traditional upside-down cakes, and their individual size makes them portion-perfect and ideal for sharing.
Mini Upside Down Berry Cakes are sure to impress with minimal effort. This recipe is perfect for bakers of all experience levels, and uses common pantry staples. Get ready to tantalize your taste buds with these irresistible Mini Upside-Down Berry Cakes!
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Why You’ll Want to Make Mini Upside-Down Berry Cakes
- Adorable & Impressive: Mini cakes are inherently cute and impressive for a party or gathering. The upside-down construction with the beautiful berry topping adds another layer of visual appeal.
- Easy to Make: Don’t be fooled by the fancy name! Mini Upside-Down Berry Cakes come together with minimal effort, perfect for busy bakers or beginners.
- Perfect Portion Control: Mini cakes are ideal for portion control, satisfying your sweet tooth without going overboard.
- Great for Any Occasion: These versatile treats are delightful for brunch, potlucks, bake sales, or a simple afternoon pick-me-up.
Ingredients – Here’s What You’ll Need
Steps to Make Mini Upside0Down Berry Cakes
- Preheat the oven to 350°F. Gently wash the fresh strawberries, blueberries, raspberries, and blackberries, then place them on layers of paper towels to dry. Cut the tops off the strawberries and slice them, then place them on paper towels to absorb excess moisture.
Spray a 6-well jumbo muffin tin with Baker’s Joy Nonstick Baking Spray. (If you don’t have a jumbo muffin tin, you can use six 8-ounce ramekins instead.) Once the berries are dry, evenly distribute each of them among the six wells of the muffin tin and bake for 10 minutes.
- While the berries are baking, prepare the cake batter. Start by placing the room-temperature unsalted butter and sugar in a large bowl. Then, using an electric hand mixer, beat them together for 2-3 minutes until light and fluffy.
- Then, add the vanilla extract and eggs and beat until well combined.
- Add the all-purpose flour, baking powder, and salt, and beat for about a minute or until fully combined.
- Next, add the milk and beat for about a minute or until a smooth batter is formed.
- After 10 minutes, remove the muffin tin from the oven. Then, using an ice cream scoop, evenly distribute the batter among the 6 wells. Return the pan to the 350°F oven and bake for 20-23 minutes.
- Once baking has been completed, remove the pan from the oven and allow it to cool on a wire rack for 10-15 minutes.
- Run a warm knife around the edges of the cakes before inverting them to loosen them up and prevent sticking.
- Place a wire rack over the top of the pan, then carefully flip both together. Place the rack on a flat surface, give the pan a gentle tap to release the cakes, then carefully lift the pan off. Allow the cakes to cool completely and serve with fresh whipped cream or vanilla ice cream.
So ditch the ordinary and whip up a batch of Mini Upside-Down Berry Cakes! These delightful mini cakes are guaranteed to be a crowd-pleaser, offering an explosion of flavor in every bite.
With their adorable size and ease of preparation Mini Upside-Down Berry Cakes are the perfect sweet treat for any occasion. Bake up a batch today and experience the magic for yourself!
Frequently Asked Questions
The beauty of this recipe is its versatility! Popular choices include strawberries, raspberries, blueberries, or blackberries. You can use any type of berry you like or even a combination.
Absolutely! Frozen berries work well in this recipe. Just be sure to thaw them completely and drain any excess liquid before using.
Mini Upside-Down Berry Cakes are best served fresh, but you can make them up to a day in advance. Store them in an airtight container at room temperature.
Yes! Once the cakes have cooled completely, wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Tips and Tricks
- Prevent Soggy Bottoms: If your berries are very juicy, let them rest on paper towels for 15-20 minutes to drain some excess liquid. This will help prevent the cake bottoms from becoming soggy.
- Get Creative with Fruits: While berries are classic, experiment with other fruits! Sliced peaches, nectarines, or plums would be delicious options. Just be sure to adjust the cooking time slightly depending on your chosen fruit.
- Use Ramekins for Easy Release: If you don’t have a jumbo muffin tin, you can use six 8-ounce ramekins instead.
- Caramelized Perfection: Let the cakes cool slightly in the pan before inverting them. This allows the topping to set and caramelize for the best flavor and texture.
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Mini Upside-Down Berry Cakes
Equipment
- 6-well Jumbo Muffin Tin or six 8-ounce ramekins
- Electric hand mixer
- wire cooling rack
Ingredients
- ½ c Sliced Strawberries approx. 3.5 oz
- ½ c Blueberries approx. 1.8 oz
- ½ c Raspberries approx. 2.5 oz
- ½ c Blackberries approx. 2.5 oz
- ¼ c Unsalted Butter room temperature
- ½ c Sugar
- 2 tsp Vanilla Extract
- 2 Eggs room temperature
- 1 c All-Purpose Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- ½ c Whole Milk room temperature
Instructions
- Preheat the oven to 350°F.
- Gently wash the fresh strawberries, blueberries, raspberries, and blackberries, then place them on layers of paper towels to dry. Cut the tops off the strawberries and slice, then place on paper towels to absorb excess moisture.
- Spray a 6-well jumbo muffin tin with Baker's Joy Nonstick Baking Spray. Evenly distribute each of the berries among the six muffin tin wells and bake for 10 minutes. While the berries are baking, prepare the cake batter.
- Start by placing the room-temperature unsalted butter and sugar in a large bowl. Then, using an electric hand mixer, beat them together for 2-3 minutes until light and fluffy.
- Then, add the vanilla extract and eggs, and beat until well combined.
- Add the all-purpose flour, baking powder, and salt, and beat for about a minute, or until thoroughly combined.
- Next, add the milk and beat for about a minute, or until a smooth batter is formed.
- After 10 minutes, remove the pan from the oven. Using an ice cream scoop, evenly distribute the batter among the 6 wells. Return the pan to the 350°F oven and bake for 20-23 minutes.
- Once baking has been completed, remove the pan from the oven and allow it to cool for 10-15 minutes on a wire rack. Run a warm knife around the edges of the cakes to loosen them up and prevent sticking before inverting them.
- Place a wire rack over the top of the pan, then carefully flip both together. Place the rack on a flat surface, gently tap the pan to release the cakes, and carefully lift the pan off. Allow the cakes to cool completely, then serve with fresh whipped cream or vanilla ice cream.
- Yield 6 servings.
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