Pineapple upside down cupcakes…
A bit more of a modern recipe unlike the old school classic…no maraschino cherries here!!! (Thank goodness)…
Adapted from Robin Hood flour’s recipe, I of course remixed it and made my own. The pineapple was cooked to make it even sweeter & coated in buttery goodness…The coconut milk makes the cake soft – a perfect bottom layer to the sweet pineapple topping!
MK’s Pineapple upside down cupcakes
1/3 cup butter
1/2 cup brown sugar
2 cups pineapple diced
For the cake:
1/2 cup butter softened
1 cup sugar
1/2 cup coconut milk
1/2 cup milk (double the coconut milk instead or not)
1 tsp vanilla
1 3/4 cup flour (I happen to use Robin Hood)
1 tbsp baking poder
1/2 tsp salt
Melt butter in pan, add sugar and pineapple. Cook for 3-5 minutes until caramelized. Remove from heat and cool. Meanwhile make the cake – Cream butter & sugar until fluffy. Add egg, vanilla and coconut milk and/or regular milk, mix. Add flour, baking soda and salt and beat until smooth. Place buttery pineapple cubes in the bottom of small or large muffin tins (makes 12 small or 4 large) or 9′ square pan. Pour batter over pineapples. Bake in 350 degree oven for about 15-20 mins for small cupcakes, 25-30 mins for large and about 50-60 mins for the cake. A toothpick will come out clean when inserted once cooked. Cool for 10 mins before flipping over to reveal the goodness….
Such a hit at my place….sooo sooo yummy!!!