constantly, until thickened and bubbly, 4 to
5 minutes. Boil until cornstarch fl avor has
cooked out, about 1 minute more. Strain
mixture through a fi ne-mesh sieve into a large
bowl. Stir in softened butter in two additions.
Cover with a piece of plastic wrap, pressing
wrap directly onto surface of cream to prevent
a skin from forming. Refrigerate until cold.
Whisk until smooth before using.
MINI PINEAPPLE UPSIDE-DOWN
CAKES
Makes 12 (2-inch) cakes
In this miniature take on the classic American
summertime dessert, the pineapple rings
caramelize while baking, the perfect topping for
the tender cake. We recommend buying and
coring a fresh pineapple yourself rather than
buying precut and cored from the store. This way,
you control the amount of pineapple you take out
when coring it.
¼ cup (60 grams) unsalted butter, melted
¾ cup (168 grams) fi rmly packed light brown
sugar
1 fresh pineapple (about 905 grams), peeled
and cored
6 maraschino cherries (42 grams), drained
and halved
½ cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated sugar
2 large eggs (100 grams), room temperature
1 tablespoon (18 grams) vanilla bean paste*
1½ cups (188 grams) all-purpose fl our
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
½ cup (120 grams) whole milk
- Preheat oven to 350°F (180°C). Spray a
12-cup muffi n pan (see Note) with baking spray
with fl our.
2. Fill each prepared muffi n cup with 1 teaspoon
(5 grams) melted butter. Add 1 tablespoon
(14 grams) brown sugar to each cup, pressing
lightly to form an even layer.
3. Cut pineapple crosswise into ¼-inch-thick
slices. (You will need 12 slices for this recipe;
reserve remaining pineapple for another use.)
Using a round cutter the same diameter as the
bottom of your muffi n cups, cut mini pineapple
rings, being careful to center cutter around
cored hole. (We used a 2-inch cutter.) Place
pineapple rings and cherries, cut side up, in
muffi n cups.
4. In the bowl of a stand mixer fi tted with the
paddle attachment, beat softened butter and
granulated sugar at medium speed until fl uff y,
3 to 4 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating well after
each addition. Beat in vanilla bean paste.
5. In a medium bowl, whisk together fl our,
baking powder, and salt. With mixer on low
speed, gradually add fl our mixture to butter
mixture alternately with milk, beginning and
ending with fl our mixture, beating just until
combined after each addition. Spoon batter
(about 3 tablespoons) into each cup.
6. Bake until a wooden pick inserted in center
comes out clean, 15 to 20 minutes. Let cool
in pan for 10 minutes. Carefully invert onto a
sheet pan. Serve warm or at room temperature.
*We used Heilala Pure Vanilla Bean Paste.Note: These look best in a muffi n pan with cups
that have straight sides rather than sloped sides. •