Thursday, July 12, 2012

Upside Down Pineapple Mini Cakes [cupcakes]

My dad is a sucker for pineapple upside down cake, so when I found this recipe I was super excited! "They're yummier than a normal cake" quote from my dad - and he's picky! I added pecans, which was tricky because they had a tendency to stick to the pan, so after experimenting I found that by just adding a little more butter to the pan and crumbling the pecans rather than halved or chopped made for an easier removal from the pan! ENJOY!

WHAT YOU'LL NEED:
6 tbs. butter (3/4 stick)
1/2 cup milk
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 eggs
3/4 cup sugar
1/2 tsp. vanilla extract

FOR THE TOPPING:
6 tbs. butter (3/4 stick) [yes, again]  :)
3/4 cup of light or dark brown sugar - tightly packed
6 maraschino cherries
1 20 oz can pineapple rings

HOW TO MAKE IT:

Heat oven to 350. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.

Meanwhile, prepare the pineapple topping. Into each cup of a 12-cup muffin pan, add 1/2 tbs. unmelted butter, then evenly sprinkle 1 tbs. brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.
Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
Finish making the batter. In a medium size bowl, combine the flour, baking powder, salt, and stir the ingredients with a fork until they're evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.

Pour the batter in the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until their lightly browned, dry around the edges, and pulling away a little - about 25 minutes.

Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet. You can then transfer them back to the cookie sheet or platter to cool - served warm is the BEST!