Saturday, April 24, 2010

Pineapple Upside-Down Cupcakes

I made these last night and they were super delicious!

Pineapple Upside-Down Cupcakes

1/3 C. Butter* Melted
1/3 C. Brown Sugar
1 20 oz Can Pineapple Chunks

1 C. Flour
3/4 C. Sugar
1/2 tsp. Baking Powder
1/4 C. Butter* at room temp.
1 tsp. Vanilla
1/2 C. Pineapple Juice (reserved from can)
1 Egg*

Makes 12

Preheat oven to 350.
Grease or spray regular size muffin tin (do not use liners).
Drain can of pineapple and reserve juice for later. I drained my pineapple and then spread it on a floursack towel to make sure it was not too soggy.

In a small bowl mix melted butter and brown sugar together and spoon evenly into each muffin cup. Arrange pinepple chunks on top of brown sugar and butter.

In a large bowl mix togehter flour, sugar and baking powder. Add butter, vanilla, pineapple juice and mix well, add egg, mix again until well incoporated. You can use a mixer for this if you need too - if your butter is at room temp, you should be able to do it by hand. I am from the school of, make less dishes to wash, so I try to do what I can by hand.

Spoon cake batter mixture over fruit in each cup, until about 3/4 full.

Bake aprox. 30 minutes until a toothpick comes out clean from each little cake.

Let cool on rack for 5 minutes, then turn out onto rack and let cool completely. I turned mine out onto a parchment sheet over the rack because the caramel the sugar and butter creates is very sticky.


* - I list butter and eggs, however, I use egg beaters and earth balance most of the time, just easier to list butter and eggs.

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