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Friday, March 18, 2011

Pineapple Upside down Cupcakes

Recently I went to my good friend Patsy's house, we get together about once a month to craft.  We both scrapbook and make cards, what fun.  Anyway we usually alternate houses and we also cook a meal.  Well this time we had Turkey Stir Fry, fried rice and I brought egg rolls and these wonderful Cupcakes.  I wanted to bring something different so what better than these.  They go together very quickly  and taste as good as they look.  I used fresh pineapple, because I had one on hand and wanted to use it before it went bad, but you can use canned as well.  Instead of making the norm cupcake I made the big ones so this recipe makes 12 regular or 6 large ones.

 1/2 fresh pineapple cut into pieces or1 can (20 ounces) pineapple chunks
1/3 cup packed light brown sugar
1/3 cup unsalted butter, melted
Cupcake Batter:
1 cup all-purpose flour
3/4 cup sugar
1/2 teaspoons baking powder
1/4 cup (1/2 stick) unsalted butter, at room temperature
1/2 cup reserved pineapple juice or milk (I took the fresh pineapple with a bit of water  and put it in the blender to get a liquid puree)
1 egg Makes 12 regular cupcakes or 6 large cupcakes

Don't use paper  liners for these, or the pineapple will be hidden. 
Preheat the oven to 350°F. Spray or grease a nonstick muffin pan.
Drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely.
In a small bowl, mix together the brown sugar and melted butter. Divide evenly among the muffin pan cups. Arrange the pineapple chunks decoratively on top of the sugar mixture. Set aside.
In a large bowl, combine the flour, sugar, and baking powder. With an electric mixer, mix in the butter and pineapple juice, beating for 2 minutes to make a smooth batter. Beat in the egg.
Spoon the batter over the fruit in the muffin pan, filling each cup three-quarters full. Bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.
Cool for 10 minutes in pan then flip them out to rack to cool completely.
 Thanks for stopping by, have a wonderful day and hopefully it's starting to look like Spring in your part of the world.  Remember to Find the time to do ALL the things YOU love.


The Country Rose said...

That's a great idea! Little personal sized Pineapple Upside Down cakes :). Do they make cupcake liners for the big pans?


Atty said...

Yes they do, These big pans work great for large breakfast type muffins and also anything else you'd like to make in them.

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