Tasty Tuesday – Inside Out & Right-side Up Pineapple Cupcakes

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Last week I was craving Pineapple Upside Down Cake, but didn’t have have anything readily available to make it. The next morning it was haunting my taste buds so I decided to head to the store and gather up the ingredients. Later that day I experimented and made these bad boys. Oh man, they were delicious.

Ingredients for 18 cupcakes

  • 1 3/4 cups cake flour (sifted)
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup milk
  • 1 (8 oz) can of crushed pineapple
  • Maraschino cherries (halved)
Brown Sugar Icing:
  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 2 cups sifted confectioners’ sugar (more or less, it depends on consistency)
  • hot water, optional

Cupcake Directions

  1. Preheat the oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.


  2. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla & pineapple.
  3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.


  4. Divide batter evenly among liners, about three-quarters full each. Place a half maraschino cherry on top and put in to the center of the cupcake. Sprinkle brown sugar  over tops (*optional).
  5. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Icing Preparation:


  1. In a saucepan, melt 1/2 cup butter. Add the brown sugar.

  2. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly.
  3. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water.
Ice your cupcakes & enjoy the deliciousness.
Since this recipe is one of my original recipes please let me know what you think about it. If you have any questions leave them in the comments and I’d be glad to answer them as best as I can.
Cheers,
EA
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