PINEAPPLE CUPCAKES
3 cups flour 6 eggs 1 cup butter 2 cups pineapple juice 2 sticks unsalted butter 2 cups brown sugar 2 cans sliced pineapple 1 jar of maraschino cherries Heat butter and sugar until forming a caramel. Butter the cupcake molds to prevent them from sticking. Add a spoonful of the caramel to each compartment. Slice the pineapple and reserve the juice to prepare the cake mixture. Place each slice into each mold. Add a cherry. Preheat the oven to 350° F. Mix the flour, the 6 eggs, 2 cups of pineapple juice and 1 cup of butter. With the hand mixer, stir perfectly. Add mixture to each mold. Place in the preheated oven and bake for about 20 minutes. Do the toothpick test. unmold after 10 minutes. Do not leave them longer, because they will stick to the mold.
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Baklava Rolls
Dive into the world of Mediterranean desserts with these easy-to-make Baklava Rolls. Filled with a rich mixture of walnuts, cinnamon, and sugar, wrapped in flaky phyllo dough, and soaked in a sweet lemon syrup, these rolls are the perfect combination of crunch and sweetness. Ideal for impressing guests or treating yourself to a delightful snack. Don't miss out on this delicious journey – Pin now to save this recipe and share the joy of baking with friends and family!
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