Pineapple Upside-Down Cupcakes

Check out this little beauty. These golden brown and moist cupcakes call for a set of instructions unlike any other cupcake recipe I’ve ever made, but they are worth it.

I found the recipe from Disney Family Fun, and they came out delicious. The syrup just soaks into the sponge-like cake, and eating just one is impossible.  I wish I had made two dozen instead of one.

Ingredients for 12 cupcakes:

  • 12 tablespoons of butter,
  • ½ cup milk
  • 1 cup flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ¾ cup sugar
  • ½ teaspoon vanilla
  • ¾ cup light brown sugar
  • 6 maraschino cherries, halved
  • 6 pineapple rings, quartered

Preheat the oven to 350 degrees.

In a small saucepan, melt 6 tablespoons of butter into the milk over medium heat. You just want to melt the butter, not boil. Remove from heat and allow to cool.

In a muffin pan, place a half tablespoon of butter and 1 tablespoon of brown sugar in each cup. Place the pan into the oven for 3 minutes.

Meanwhile, in a medium-size bowl, combine the flour, baking powder, and salt.

In a larger bowl, whisk the eggs, sugar, and vanilla until smooth. Add the flour mixture to the egg mixture and stir. Then add the cool milk-butter mixture and stir again to form a smooth batter. Refrigerate until brown sugar-butter mixture has melted.

After taking out the pan from the oven, stir each cup to make sure the mixture is smooth. Then place a half of a cherry in each center, then two pineapple-ring quarters on opposite sides of the cherry.

Pour the batter into the pan, filling each cup ¾ full.

Bake for 22-24 minutes until golden.

To invert the cupcakes, place a baking sheet over the cupcake pan and flip over. Each cupcake ought to slide out easily. You may need to loosen any burnt batter stuck to the pan.

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Published in: on July 5, 2010 at 2:14 pm  Leave a Comment  
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