Upside Down Mandarin Cakemuffins Recipes

Steps:

• Preheat oven to 350 degrees. Cook mandarins in a large pot of boiling water for 3 minutes. Drain. Arrange slices in a single layer on paper towels.
• Place 1 stick of butter in a 9-by-2-inch round cake pan. Mix half the vanilla seeds and 1/2 cup sugar, then sprinkle over butter. Place in oven until butter melts, about 7 minutes. Carefully whisk in 2 tablespoons mandarin juice.
• Whisk flour, baking powder, and salt in a medium bowl. Cream zest and remaining 1 stick butter, 1 cup sugar, and vanilla seeds with a mixer until light and fluffy. With mixer running, add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add half the flour mixture, then the milk and remaining 1 tablespoon juice. Beat in remaining flour mixture.
• Arrange mandarin slices in a circle over sugar in pan, starting in the center and spiraling outward, overlapping slices slightly. (Use slices that are completely intact.) Gently spoon batter on top of mandarins, and spread evenly. Bake cake until golden brown and a tester inserted in center comes out clean, 45 to 50 minutes. Let cool in pan on wire rack. Run a knife around edge of pan to loosen cake. Invert onto a serving plate, and let cool before serving.

Steps:

• Preheat oven to 350 degrees F. Line cake pan with parchment paper and spread mandarin oranges evenly over paper. Next sprinkle brown sugar over the mandarin oranges.
• Mix cake mix according to box directions omitting 1/4 cup of water. Add 1/4 cup of mandarin juice from can. Spread cake mix over mandarin orange and sugar mixture making sure to get the corners.
• Bake cake for 25-30 minutes or until toothpick insert is clean. Once cake is done place second piece of parchment paper over cake with large serving platter on top and flip cake over. Remove the first piece of paper and sprinkle 1/4 cup mandarin juice over cake. Serve hot with vanilla ice cream or orange sherbet.

Steps:

• Preheat oven to 350°. Coat 12 muffin cups with cooking spray. Mix brown sugar and melted butter; divide among prepared cups. Quarter each pineapple slice; place one piece in each cup. , For cakes, cream butter and sugar until light and fluffy, 3-5 minutes; beat in egg and vanilla. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with yogurt and milk, beating well after each addition. , Fill prepared cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 12-15 minutes. Cool in pan 2 minutes; invert onto a serving plate. Serve warm or at room temperature.

Steps:

• Preheat oven to 350 degrees. Lightly brush muffin tins with melted butter; reserve remaining butter.
• In a small bowl combine remaining butter and brown sugar; divinde mixture evenly among muffin cups.
• Drain mandarin oranges, reserving 1/2 cup juice. Place 1 cherry in bottom of each muffin cup; arrange 3-4 orange segments around each cherry.
• In a large bowl, combine cake mix, egg and reserved juice; mis until smooth. Divide batter evenly among cups.
• Bake 25-30 min until golden brown. Immediately loosen cakes from sides of muffin cups.

Steps:

• Preheat the oven to 160C.
• For the sticky orange topping:
• Place sugar, water and vanilla in a 2.5 liter, 20cm non-stick frying pan that is ovenproof, over a medium heat. Stir continuously until the sugar has dissolved. Add the orange slices and simmer until soft, for about 15 minutes. Remove from the heat and set aside.
• For the cake:
• Place eggs, sugar and vanilla in a bowl of an electric mixer and whisk until thick, pale and bout tripled in volume, about 8-10 minutes.
• Sift the flour over the egg mixture and fold through. Fold through the melted butter and ground almonds.
• Pour the cake mixture over the oranges and bake about 40-45 minutes, or a skewer comes out clean.
• Turn out on a platter to serve.