Description
Miniature mandarin upside-down cakelets bring sunshine to dessert tables with delightful caramelized fruit charm. Sweet, tangy, and perfectly portioned, these little cakes invite you to savor a delectable moment of culinary joy.
Ingredients
Scale
Cake Base:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter
- 1/2 cup milk
- 2 tsp baking powder
- 1 tsp vanilla extract
Mandarin Topping:
- 2 cans mandarin oranges (drained)
- 1/3 cup brown sugar
- 3 tbsp butter
- 1 tsp orange zest
Garnish:
- 1/4 cup powdered sugar
- 2 fresh mandarin oranges (optional, for decoration)
- Whipped cream (optional)
Instructions
- Preheat the oven to 350°F and generously grease a muffin tin with butter to ensure smooth removal of cakelets.
- Melt butter for the topping in a skillet, then stir in brown sugar and orange zest, creating a rich caramel-like sauce.
- Distribute drained mandarin orange segments evenly across the bottom of each muffin cavity, then pour the caramel mixture over the fruit.
- Cream softened butter with granulated sugar in a large mixing bowl until light and fluffy.
- Incorporate eggs one at a time, mixing thoroughly after each addition to create a smooth batter.
- Sift together flour and baking powder in a separate bowl to eliminate potential lumps.
- Alternately fold dry ingredients and milk into the butter mixture, gently stirring to maintain a silky texture.
- Add vanilla extract and mix until just combined, being careful not to overmix the batter.
- Carefully spoon cake batter over the mandarin oranges in each muffin cavity, filling about 3/4 full.
- Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean with minimal crumbs.
- Remove from oven and let cool in the tin for 10 minutes to allow the caramel to set.
- Invert the muffin tin onto a wire rack, allowing cakelets to release naturally.
- Dust with powdered sugar and optionally garnish with fresh mandarin segments and a dollop of whipped cream before serving.
Notes
- Drain mandarin oranges thoroughly to prevent excess moisture that could make the cake soggy and compromise the caramel’s texture.
- Use room temperature ingredients like eggs and milk to ensure smooth batter integration and consistent cake texture.
- For a gluten-free version, substitute all-purpose flour with almond or gluten-free flour blend, maintaining the same measurement proportions.
- Enhance flavor complexity by adding a pinch of ground cardamom or cinnamon to the caramel mixture for subtle warmth and depth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg