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    Pineapple Upside-Down Cupcakes

    Source of Recipe

    Recipe courtesy of The Best Bake Sale, Ever

    Recipe Introduction

    Individual upside-down cakes are a cute twist on an old favorite. Don't use paper cupcake liners for these, or the pineapple will be hidden. The inverted cupcakes will attract some attention. To grab even more attention, package them individually in small Chinese take-out containers with a colorful napkin.

    Recipe Link:

    List of Ingredients

    For the fruit topping:

    1 can (20 ounce) pineapple chunks
    2/3 cup packed light brown sugar
    1/3 cup unsalted butter, melted

    For the cupcake batter:

    1 cup all-purpose flour
    3/4 cup sugar
    1 1/2 teaspoons baking powder
    1/4 cup (1/2 stick) unsalted butter, at room temperature
    1/2 cup reserved pineapple juice or milk
    1 egg


    1. Preheat the oven to 350 degrees F. Spray or grease a nonstick muffin pan.

    2. Drain the pineapple chunks, reserving 1/2 cup just for the batter, if desired. Place the pineapple on a double layer of paper towels to drain completely.

    3. 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.

    4. 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.

    5. 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.

    6. Cool the cupcakes in the pain for 5 minutes, then place a wire rack on top of the muffin pain and invert the cupcakes onto the rack to the pineapple is on top. Let cool completely.

    Copyright 2006 Chronicle Books, LLC




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