Unless you’ve been living under a rock for the past couple years, I’m sure you’ve noticed that cupcakes are taking over the world of baking. Gourmet cupcakes are the go-to treat to satisfy that sweet tooth by people all over these great states.
But it’s not hard to see why cupcakes are at the top of their game — what’s not to love about a cupcake?! You get everything you love about cake, except in a compact, more enjoyable form.
Blogger Cooking Classy is here to show us how to turn one of our favorite childhood desserts into cupcakes. She’s breaking it down and showing us how to make pineapple upside down cupcakes — they’re cuter and sweeter than the original cake form!
From prep to cooking these take about 50 minutes to make. For this recipe you’re going to need:
1 (20 oz) can pineapple chunks in juice
1 (8 oz) can pineapple chunks in juice
1/3 cup (2.7 oz) packed light brown sugar
1/3 cup (2.6 oz) unsalted butter, melted
1 cup (5 oz) all-purpose flour
3/4 cup (5.6 oz) granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (2 oz) unsalted butter, softened
1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
1 large egg
1/2 tsp vanilla extract
Topping
3/4 cup heavy cream
2 Tbsp granulated sugar
12 cherries
Start off by preheating your oven to 350 degrees. Spray 12 muffin cups well with non-stick cooking spray.
Then, drain the pineapples and reserve 1/2 cup of the juice for batter. Place pineapple over layers of towels to drain well. Melt butter in a bowl then stir brown sugar into butter. Divide mixture among muffin tins, adding 2 tsp to each. Arrange pineapples on top of the sugar mixture, about five in each and set aside.
In the bowl of an electric stand mixer whisk together flour, 3/4 cup sugar, baking powder and salt. Set your mixer with a paddle attachment, add butter and pineapple juice then mix until batter is smooth, about 1 – 2 minutes. Occasionally stop mixer and scrape down sides of bowl throughout mixing process. Mix in egg and vanilla extract until combined. Divide batter evenly among muffin cups, layering batter over pineapple layer.
Bake in a preheated oven for about 23 – 26 minutes, or until a toothpick inserted into into center of cupcake comes out clean. Remove from oven and allow to cool for five minutes, then run a knife around edges to loosen.
Place a wire cooling rack over top of muffin pan and flip to invert onto wire rack.
Let cool completely, then pipe sweetened whipped cream over cupcakes just before serving and top with a cherry!
How adorable and delicious do these look?!
These would be PERFECT for any dinner party or barbecue!
Try out this awesome recipe for yourself and don’t forget to SHARE the love and pass it on!
