Pineapple Upside down Cupcakes

Pineapple Upside Down Cupcakes

Happy New Year!!! I hope 2018 has been good to you so far 🙂

Apologies for the mini hiatus, I have been spending the first 10 days of 2018 redesigning and planning for the blog. As always, leave a comment if you’d like to feature a particular recipe and don’t forget to subscribe.

Since my oven is yet to be fixed, I thought it was a good time to share this recipe I made last year.

This recipe (inspired by Recipe Critic website). It was so popular with my work colleagues, I had to make a bigger batch to prevent everyone happy.

Pineapple Upside Down Cupcakes

  • Servings: 24
  • Difficulty: Easy
  • Print

Simple and scrumptiously delicious cupcakes you can't stop eating.

Ingredients

Cupcakes

  • 240g. Caster sugar
  • 384g. Plain flour
  • 230g. Butter (room temperature)
  • 2tsp. Vanilla extract
  • 3tsp. baking powder
  • 4 eggs
  • ½tsp. Salt
  • 236.6ml. Buttermilk

Topping

  • 12tbsp. Butter (melted)
  • 130g. Brown sugar
  • 2 can. Canned pineapple (1 small one & 1 large one)
  • 24 Maraschino cherries

Let’s get started:-

  • Start my  preheating the oven to 177ºc  and prep two 12-count cupcake tin.
  • Drain the water from the can  (set aside) and cut the pineapple in a triangular-block shape.
  • Divide melted butter into the cupcake tins and sprinkle each well with brown sugar (1 tbsp each).
  • Lay 4 pineapple chunks into individual cupcake section (leaving a space in the middle)
  • Place 1 cherry into the middle of the individual cupcake section (note: each cherry should be surrounded by 4 pineapple chunks)

DSC00501.JPG

Set aside and start working on the cupcake batter 

  • Mix the flour, baking powder and salt in a mixing bowl
  • In another mixing bowl, cream butter and sugar till it is fluffy (using a whisk /hand mixer).
  • Add eggs, beating one at a time until combined
  • Add vanilla extract and pineapple juice extracted previously; beat the mixture until it is well combined
  • At this point, you will need to fold in the buttermilk and flour with a spatula- alternating between the flour and buttermilk (start and end with flour).
  • Divide the better evenly into the prepared cupcake
  • Evenly divide the cupcake batter into your prepared pan and bake for 25 minutes.
  • Remove from the oven and allow it to cool for 5 -7 minutes
  • Once lukewarm, place a wire cooling rack over the cupcake tin and turn over
  • Once upside down, allow to cool for another 20mins.

 

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