Mini upside down cakes

I had a 2 overly ripe pluots. Not quite enough for a full upside down cake recipe. I halved the ingredients from Butter + Cream, making 12 upside down cakes. In the future, I might use more batter, to avoid scrapping the bowl for every last bit!



Topping (for 12 mini-cakes, would use even less)
1 1/2 Tablespoons unsalted butter
1/3 cup packed light brown sugar
2 plouts
9 cherries
1/2 banana

Cake
3/4 cups all-purpose flour
2/3 teaspoons baking powder
pinch salt
1/4 cup unsalted butter
1/3 granulated sugar
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1/4 cup rice milk, at room temperature


Prepare topping: Melt butter in saucepan, add brown sugar until incorporated. Line cupcake tin with liners, and spoon in sugar mixture. Add fruit: 2 slices pluot; 3 slices of banana; 3-4 cherry halves.


Prepare cake: Preheat oven to 350C. In a medium bowl, mix flour, baking powder, and salt. In a separate bowl, whisk butter and sugar until fluffy. Add vanilla and egg until incorporated. Add milk.

Spoon mixture into cake liners. Bake for 20-22 minutes. Cool for 10 minutes, then remove and let cool on racks.