Mini Upside-Down Strawberry Cakes

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Sastojci

• fresh strawberries

  0.2 c

• brown coconut sugar

  ¼ cup brown coconut sugar or granulated sugar

• unsalted butter

  0.3 tbsp

• all-purpose flour

  0.2 c

• monk fruit sweetener

  ½ cup monk fruit sweetener or granulated sugar

• baking powder

  0.2 tsp

• salt

  ⅛ teaspoon salt

• (1/2 stick) unsalted butter

  ¼ cup (½ stick) unsalted butter, room temperature, cut into 4 equal pieces

• large egg

  1 large egg

• plain yogurt

  ¼ cup plain or strawberry yogurt

• vanilla extract

  0.2 tsp

• roughly chopped fresh strawberries

  ½ cup roughly chopped fresh strawberries

• milk

  ¼ cup milk, more if needed

• strawberry jam

  0.3 tbsp

• whipped cream

  Whipped cream, for serving (optional)

Upute

1. 1

   Preheat the oven to 350°F (180°C). Grease 6 small ramekins with cooking spray.

2. 2

   Prepare the topping: Add strawberries, coconut sugar, and melted butter to a medium bowl and toss until strawberries are evenly coated. Add the coated strawberries to the bottom of each prepared ramekin. Set aside.

   0.2 cfresh strawberries¼ cup brown coconut sugar or granulated sugarbrown coconut sugar0.3 tbspunsalted butter
3. 3

   Make the cake: In the bowl of an electric stand mixer, add the flour, monk fruit sweetener, baking powder, and salt. Beat with the paddle attachment on low speed until well combined. Add the butter and mix on low speed for 3-4 minutes, until incorporated.

   0.2 call-purpose flour½ cup monk fruit sweetener or granulated sugarmonk fruit sweetener0.2 tspbaking powder⅛ teaspoon saltsalt0.3 tbspunsalted butter
4. 4

   In a small bowl, beat the egg, then stir in the yogurt and vanilla until combined. Add the egg mixture to the butter-flour mixture a little at a time, in 2-3 batches, while beating on low speed. Stir in the strawberries until incorporated. Add the milk slowly and mix until the batter is just combined.

   0.2large egg¼ cup plain or strawberry yogurtplain yogurt0.3 tbspunsalted butter0.2 call-purpose flour0.2 cfresh strawberries¼ cup milk, more if neededmilk
5. 5

   Pour the batter into the ramekins and bake for 18-23 minutes, until a toothpick inserted into the center comes out clean.

6. 6

   Transfer the ramekins to a wire rack and allow to cool for 5-10 minutes before inverting onto a cake stand or parchment paper. If the cakes do not easily slide out of the ramekins, run a knife around the edges and lightly shake to loosen.

7. 7

   Use a pastry brush to brush the jam over the top of the warm cakes, then serve with a dollop of whipped cream.

   0.3 tbspstrawberry jamWhipped cream, for serving (optional)whipped cream
8. 8

   Enjoy!