|Spatularettes--Will you accept this rose?|
-16 oz can pineapple rings, drained and 2 Tbs juice reserved
-12 maraschino cherries, halved
-1 cup brown sugar
-2 cups flour
-1 tsp baking soda
-1 tsp baking powder
(recipe is a hybrid of a couple of different cake recipes from Smitten Kitchen)
Preheat oven to 350 degrees. Grease 24 muffin tins and set aside.
In a small bowl, sift together flour, baking soda, and baking powder.
In the bowl of a stand mixer, beat 1 stick of butter and 1 cup of sugar until light and fluffy. Add eggs, one at a time, and beat until well combined. On low speed, mix in pineapple buttermilk. In 3 batches, add flour mixture to batter, mixing well each time. Beat on medium speed for another minute or so.
Bake for about 12 minutes or until a toothpick comes out clean. Let cakes stand for about 5 minutes in tins before flipping them out onto a wire cooling rack. If you grease the tins well, they should slide right out.
Cute and sweet--just like every Spatularette should be!