Gluten Free Ojai Pixie Mini Upside-Down Cakes
By Anita | Wild Thistle Kitchen
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
Gluten Free Ojai Pixie Mini Upside-Down Cakes
By Anita | Wild Thistle Kitchen
Directions
- Preheat oven to 400 degrees F and generously butter or spray a 12-cup standard muffin pan.
- Sprinkle 1 tablespoon brown sugar in each muffin cavity then top with 3-4 Pixie segments. Set aside and prepare batter.
- In a large bowl, combine flour, sugars, baking powder, and salt. Mix to combine and break up any brown sugar clumps.
- Melt butter either in microwave or on the stovetop and add to a bowl or large, spouted measuring cup. Whisk in milk, eggs, and vanilla until thoroughly combined.
- Pour this wet mixture into the dry ingredients and with a wooden spoon or rubber/silicone spatula mix until combined.
- Divide batter evenly between 12 muffin tins.
- Bake in preheated oven for 15-18 minutes or until golden brown.
- Remove from oven and carefully place a large platter or baking sheet on top of muffin pan and flip to invert cakes. This needs to be done while the cakes are hot to prevent sticking.
- Serve warm or at room temperature.