Sep 13
Last Updated on 13 September 2013

Mini Pineapple Upside Down Cupcakes using Fresh Pineapple

I’ve adapted this recipe from the original in Gourmet Magazine, which uses fresh pineapple.
The topping:
1 small fresh pineapple, peeled and cut into 1/2 slices, core removed
3/4 stick butter
3/4 C packed light brown sugar
The batter:
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick soft butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
1/2 cup pineapple juice
2 tablespoons dark rum for sprinkling over cake (optional)

Instructions: To make the topping: gently melt butter, brown sugar and pineapple in a skillet for just one minute, then cool. Once cool, break the pineapple slices into small chunks. Insert muffin liners into your tins, spooning 2 teaspoons of the butter/sugar/pineapple mixture into each liner (preheat oven to 350°F.) To make the batter: sift together flour, baking powder, and salt. In another bowl, beat together butter with sugar, eggs, vanilla and pineapple juice. Add the flour half at a time, stirring until well blended. To bake it: Spoon batter into muffin tins, filling about 1/2 full. Bake for 15 minutes or until golden. Cool cakes before turning them over, then carefully peel the liner off. Garnish with a halved maraschino or candied cherry (optional). Serve warm. Makes about 24.

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