Monday, March 11, 2013

Pineapple Upside-Down Cupcakes

Pineapple Upside-Down Cupcakes

Simple, easy, refreshing and ooooooozing sweet -yummy-goo (yes, that is a word!! ;-) These cupcakes are best made in a large cupcake tin and would be perfection on a wraparound porch with lemonade in the springtime!!!!
Start with cupcake batter from any yellow cupcake recipe. Yes, you actually get to pick your favorite! Here is the recipe I used - be sure to double it, as you will have enough Pineapple and Topping for 12 large cupcakes!

Easy Mix Yellow Cupcake Batter

Yield 12 small cupcakes, 6 large cupcakes
(double recipe for 24 small and 12 large)

1 ¼ cups unbleached all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 large egg*
1 large egg yolk*
*(if doubling recipe, use 3 large eggs)
1 cup sugar
½ cup canola or corn oil
1 teaspoon vanilla extract
½ cup sour cream (I used Vanilla yogurt – sweeter and delish!!!)

1. Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the egg and yolk (or 3 eggs) and sugar until thickened and lightened to a creamy color, about 2 minutes.
3. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream (vanilla yogurt) until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.

Line the cupcake tin with wax paper circles and coat the sides and circles heavily with Crisco shortening.

Brown Sugar Glaze Pineapple Topping
6 tablespoons (3/4 stick) butter
2 tablespoons light corn syrup
1 cup packed dark brown sugar

Put 1 tablespoon + 1 teaspoon of the brown sugar glaze in the bottom of each muffin cup.

Put a slice of pineapple on top of the brown sugar glaze (you will need 12 pineapple slices, which equalled 1 20-ounce can plus 1 8-ounce can)

Pour about 1/3 cup of yellow batter over each pineapple slice, nearly to the top of the cup.
Bake at 350
25 minutes

Insert toothpick in the center of the cupcake (but not in the pineapple!) - the cupcakes are done when the toothpick comes out clean. Allow to cool for 5 minutes. Loosen the edges of the cupcakes gently with a knife, then place a wire rack on top of the cupcake tin. Using both hands (and potholders!!!!) invert the cupcake pan upside down so the cupcakes slide out onto the wire rack - they should come out very easily!!! Allow to cool completely, then serve!

So very pretty! The recipe called for a dollop of homemade whipped cream topping on top, but my husband, who is King of all the cupcakes in the land and gets to make these kinds of very important decisions, asked for no whipped topping. Here is the recipe for y'all just in case it's your preference! 

Whipped Cream Topping
1 cup heavy whipping cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla
- beat until stiff on medium speed, best served chilled, also best if bowl and beaters and chilled prior to using!

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