Professional Baker Teaches You How To Make UPSIDE DOWN CAKE!
Chef Anna Olson shows you how to make the best Pineapple Upside Down Cake using her own original recipe! You won't want to make it any other way!Want to learn how to bake a classic pineapple upside down cake? Click 'SHOW MORE' for recipe baking instructions.
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Ingredients
Fruit Base
¼ cup (60 g) unsalted butter
⅔ cup (140 g) packed dark brown sugar
2 tsp (10 ml) lemon juice
5-6 slices tinned, or 4-5 fresh pineapple rings
Cake
¾ cup (175 ml) buttermilk
⅓ cup (80 ml) vegetable oil
3 large eggs
1 tsp (5 ml) vanilla extract
1 ½ cup (225 g) all-purpose flour
¾ cup (150 g) sugar
1 tsp (3 g) baking powder
½ tsp (2 g) salt
¼ tsp (1 g) baking soda
⅒ tsp (less than 1 g) ground nutmeg
½ cup (50 g) sweetened flaked coconut
Fruit Base Cake Assembly
1. Preheat the oven to 350 F (175 C).
2. Place a 9-inch ovenproof skillet on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.
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Double Chocolate Cupcakes in Steel Katori | No Mould, No Curd, Oven, Egg Chocolate Cupcake Recipe
Double Chocolate Cupcakes in Steel Katori | No Mould, No Oven, NO Egg Chocolate Cupcake Recipe
#doublechocolatecupcakes #chocolatecupcakeinkadai #chocolatecupcakeinkatori #egglessandwithoutoven
Ingredients:
1 cup = 200 ml
Milk - 1/2 cup
Vinegar - 1 tsp
Oil - 1/3 cup (55 gm)
Powdered Sugar - 1/2 cup & 2 tbsp ( 120 gm)
All Purpose Flour/ Maida - 1cup (150 gm)
Cocoa Powder - 1/4 cup (20 gm)
Baking Powder - 1 tsp
Baking Soda - 1/4 tsp
Milk - 2 tbsp
Dark Compound Chocolate Chunks - 1/2 cup
#anyonecancookwithdralisha #dralishachocolatecupcakes #chocolatetrufflecake #doublechocolatecake #chocolatecakewithoutovenandeggs #christmasspecialrecipes
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GERMAN CHOCOLATE CUPCAKES | DESSERT | JEMONICA K
Cupcakes:
4 oz baker's german chocolate
3/4 cup of butter
1-1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups flour divided
1 tsp. baking soda
1/4 tsp salt
1 cup buttermilk
microwave chocolate and butter for 2 minutes or until melted. stir until chocolate is completely melted. add chocolate to bowl, add sugar beat until blended . Combine a 1/2 cup flour, baking soda and salt. add to chocolate mixture and mix well. Add remaining flour alternate with buttermilk. bake 350 degrees for 25-30 minutes.
Coconut Pecan Frosting;
4 egg yolks
12 oz can evaporated milk
1-1/2 tsp vanilla
1-1/2 cups sugar
3/4 cup of butter
7 oz package of coconut
1-1/2 cups of chopped pecans
Whisk egg yolks, milk and vanilla in pan until blended. Add sugar and butter cook on medium for 12 minutes or until the mixture is thick. Remove from heat add the coconut and pecans cover with plastic wrap.
Easy Chocolate Cupcakes Recipe
Easy Chocolate Cupcakes Recipe
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INGREDIENTS:
150g unsalted butter, softened
150g caster sugar
115g self-raising flour
35g cocoa powder
3 large eggs
1 level tsp baking powder
For the icing:
100g dark chocolate
4 tbsp water
25g butter
175g icing sugar
To make your own self raising flour!
Sift 2 teaspoons baking powder to each 150g plain or all purpose flour.
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Nutella Chocolate Cupcakes
These Nutella Chocolate Cupcakes are made with soft, moist chocolate cupcakes, a Nutella center and Nutella frosting! They just about melt in your mouth and are full of delicious Nutella flavor! Recipe: