Sunday, May 20, 2012

Pineapple Upside-Down Cupcakes

I've had my eye on this recipe for a week or so, but life is busy right now, with the end of school hoopla. I think teachers are every bit as excited to get rid of our kids as the kids are for summer. The last week of school is filled with kiddie pool parties, Olympic and Field Days, movie afternoons, and parents are trying to cram in those last birthday parties. Plus, i've had three weekends of graduations. I'm excited summer is nearly here. Not that my life will become less crazy, but perhaps less scheduled.

Today i happen to be home with the kids without boys or men of any kind. The kids are happy to run off and play, and i knew the time had come to have my kitchen to myself.

I found the recipe on

Fruit topping:

1 can (20 oz.) pineapple chunks (i used pineapple rings)
1/3 cup packed brown sugar
1/3 cup unsalted butter, melted

Cake batter:

1 cup all-purpose flour
¾ cup sugar
½ tsp. baking powder
¼ cup unsalted butter, room temperature
½ cup reserved pineapple juice or milk
1 egg

Preheat the oven to 350°. Generously grease a muffin tin with shortening.

Drain the pineapple, reserving the juice. Lay pineapple on a plate layered with paper towels to drain completely.

In a small bowl mix together the brown sugar and melted butter for the topping. Divide evenly between the cups. Arrange the pineapple on top of the topping decoratively. Set aside.

In a large bowl mix together your dry ingredients. With an electric mixer, beat in the pineapple juice and the butter. Beat for 2 minutes or until batter is smooth. Add egg and beat it in well. Spoon (or use an ice cream scoop) to add the cake batter to the muffin cups. Bake for 30 minutes or til a toothpick comes out clean.

Cool cupcakes for 5 minutes and then place a wire rack over the muffin pan and turn them out onto it. Let cool completely.

Makes 12 cupcakes.

If you choose to use pineapple rings, which i did because i think it's nicer, please note that you will have to cut sections out to make them fit.

The recipe itself did not warn me this was going to be such a hot mess. Be warned. I had to loosen each cupcake from the sides of the tin with a spoon. I did turn out a few onto a wire rack once cool, but i don't recommend it. The pineapple tends to want to slide off. So i used the same spoon to lift each one out and turn it over to the rack after that.


They turned out well though, after i figured that last part out!

I don't have any fancy way to get natural light photos, nor do i have fancy plates and all that good stuff yet. Don't they look delicious? They are too. I have already eaten two. These won't last 5 minutes once the boys get home.

Right after i popped these in the oven, i doubled up the recipe and made a 9x13 cake with this recipe. It's taking longer to bake but YUM. I love pineapple upside down cake!

ETA: A photo of my cake!

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