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Mini Strawberry and Cherry Upside-Down Cake

Name: Mini Strawberry and Cherry Upside-Down Cake
Prep time: 15 min
Total time: 40 min
Cuisine: Appetizers & Snacks, Cakes
Ingredients: 1 cup all-purpose flour; 2 tablespoons cornstarch; 1 ¼ teaspoons baking powder; ¼ teaspoon kosher salt; 1 ½ cups Splenda® Original Granulated Sweetener, divided; 2 large eggs; 1 teaspoon pure vanilla extract; 7 tablespoons unsalted butter, melted, divided; ¼ cup coconut oil; ½ cup fat-free milk; 1 ½ cups frozen pitted dark sweet cherries; 2 cups small strawberries, cut into ½-inch thick slices; ½ cup zero sugar whipped topping; 2 tablespoons fresh mint sprigs, for garnish

Makes 12 servings Kilojoules 836.8 Prep Time 15 minutes Total Time 40 minutes Made with Splenda® Original Sweetener

Ingredients

1 cup all-purpose flour

2 tablespoons cornstarch

1 ¼ teaspoons baking powder

¼ teaspoon kosher salt

1 ½ cups Splenda® Original Granulated Sweetener, divided

2 large eggs

1 teaspoon pure vanilla extract

7 tablespoons unsalted butter, melted, divided

¼ cup coconut oil

½ cup fat-free milk

1 ½ cups frozen pitted dark sweet cherries

2 cups small strawberries, cut into ½-inch thick slices

½ cup zero sugar whipped topping

2 tablespoons fresh mint sprigs, for garnish

Nutrition Info Per Serving

Serving Size: 1 cake

Energy	200
Protein	3g
Total Fat	13g
- of which saturates	9g
Cholesterol	50mg
Carbohydrate	18g
- of which sugars	4g
Dietary Fibre	1g
Sodium	115mg

Instructions

Preheat oven to 350°F. Generously coat a 12-cup muffin pan with non-stick cooking spray.
In a medium bowl, whisk flour, cornstarch, baking powder and salt together until combined.
In a large bowl, using a hand mixer or stand mixer, beat 3/4 cup Splenda Original Granulated Sweetener, eggs and vanilla until frothy and thick, about 3 minutes. Add 4 tablespoons melted butter and oil and beat until combined.
Add flour mixture and milk in 3 alternating batches, beating well between each addition, until combined.
In a small bowl, whisk remaining melted butter and remaining sweetener together until combined.
Pour melted butter mixture evenly into each muffin cup. Arrange strawberry slices in a circle around the bottom edge, and one cherry in the center of each muffin cup. Divide batter evenly among muffin cups, filling about two-thirds full.
Bake until light golden brown, or until toothpick inserted into the center comes out clean, about 20-23 minutes.
Run small knife around edge of each cake to help loosen from pan. Invert muffin pan onto cooling rack to release cakes. Serve cakes with whipped topping and mint sprigs

Note

Substitute fresh rhubarb for cherries when in season! Cut 1 small stalk of fresh rhubarb into ½-inch slices. In step 3, arrange strawberries and rhubarb in the bottom of muffin cups in an alternating pattern.