Mini Fruit Upside Down Cakes

When you just want a little bite of something sweet, but not too sweet. Not like a big old frosted cupcake sweet (although I'd never turn that down!) Just a little something to finish off a meal.  

Ingredients:

1 tbsp butter + 1/3 cup butter

6 tsps brown sugar

1 1/2 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2/3 cup sugar

1 egg

1 tsp vanilla

1/2 cup milk + 1 tsp vinegar

4 canned apricot halves

4 large strawberries, halved

diced papaya

(other fruit choices...peaches, pineapple, kiwi. Use your imagination!))

Spray a muffin tin with cooking oil then divide 1 tbsp butter into each cup. Add 1/2 tsp brown sugar to each.

Place whatever fruit you choose on top of the butter and brown sugar.

Cream 1/3 cup butter with 2/3 cup sugar, then add the egg and vanilla. Beat 2 minutes. Mix the flour, baking powder, baking soda and salt together. Mix the milk and vinegar together in a separate bowl. Now add half the dry mix to the butter/egg mixture. Then add the milk and the rest of the flour. Use a medium scoop to add the batter to each muffin cup.

Ready for the oven!

Bake at 350°F for 25 minutes

Cool 5 minutes then run a thin knife around each cake, place a rack on top and flip over the pan. 

Cool completely on rack.