Filed under: Do-ables / Tutorials
I didn’t get a chance to get pictures of mine, because they disappeared rather quickly. I’ll call that a compliment!
I found this fantastic recipe for Pineapple Upside-Down Cake in my Betty Crocker cookbook, and turned them into single serving gorgeous looking cupcakes! The great part: if you have canned pineapple on hand, all of the ingredients can be easily found in your home – so it’s great for a quick desert.
Check out the Cake Recipe from Betty Crocker.
GREEN SCENE’S PINEAPPLE UPSIDE-DOWN CUPCAKES!
|1/4||cup butter or margarine|
|2/3||cup packed brown sugar|
|1||crushed pineapple in heavy syrup (from 14-oz can), drained|
|18||maraschino cherries without stems, if desired|
|1 1/3||cups all-purpose flour|
|1||cup granulated sugar|
|1 1/2||teaspoons baking powder|
Cake Pan: substitute for a 18-count cupcake pan (or whatever you have on hand, but this recipe does make 18 cupcakes). I used my silicon pan, which worked amazingly well for popping these guys out easily. With a little spray, you can certainly use a metal pan.
1. Heat oven to 350°F. Lightly spray your cupcake wells (Did you know PAM now has organic sprays?) In small frying pan, melt butter (or microwave it). Take a spoon, and put approximately a table spoon of butter at the bottom of each regular sized cupcake well. Sprinkle brown sugar evenly over melted butter. Put enough brown sugar in to absorb almost all of the butter. Place a cherry in the middle of each cupcake well. Drain pineapple, and put a big spoonful down in the well, don’t feel the need to cover the cherry, just enough to cover the bottom of the well, so you don’t see the brown sugar much.
2. In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. They do expand, so do not fill completely up to the top of the well.
*You MAY have some extra batter since I altered it, but the batter is super delicious – so feel free to lick the bowl!
3. Bake approximately 45 minutes. *Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
*If you are a perfectionist, take a sharp knife, and trim the cake straight, so it stands evenly – before flipping it over.
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