Amber chose this recipe and I have to say, it was certainly one of the most fun and messy cupcakes I've made! It’s super sweet! Amber chose to top hers with whipped cream and a maraschino cherry. I chose to top mine with whipped cream and two dried cherries, certainly adds to the sweet-ness!
April Recipe:
Pineapple Upsidedown Cupcakes (From “the great CUPCAKE book”)
For the Pineapple Topping
6 Tbls unsalted butter, softened
2 Tbls light corn syrup
1 cup dark brown-sugar
12 pineapple slices, drained (1-20 oz and 1-8 oz can) or a large can of crushed pineapple
For the Cupcakes
1 ¼ cups all purpose flour
½ tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
1 large egg
1 large egg yolk
1 cups granulated sugar
½ canola oil
1 tsp vanilla extract
½ cup sour cream
1) Preheat over to 350. If using pineapple slices, line the bottom of 2 extra-large cupcake tins with wax paper circles. If using crushed pineapple, line the bottom of 2 regular cupcake tins with wax paper circles. Spray the wax paper circles and the inside of the cupcake tins with cooking spray
2) For Pineapple Topping: In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Stirring continuously, cook until the butter and sugar melt and the mixture is smooth. Remove from heat and set aside.
3) For Cupcakes: Sift the first four ingredients together in a medium bowl and set aside.
4) In a large bowl, with your electric mixer on medium speed, beat the egg, egg yolk and sugar together until thickened and pale, about 2 to 3 minutes. Scrape the sides of the bowl as needed during mixing. Reduce the mixer speed to low, mixing in the oil and vanilla until combined. Mix in the flour mixture and beat until batter is smooth.
5) If using extra large cupcake tins, put 1 tablespoon plus 1 teaspoon of the brown sugar glaze in the bottom of each prepared cupcake cup. Place 1 pineapple slice on top of the glaze. Then spoon 1/3 cup of batter over each pineapple slice.
If using regular cupcake tins, use 2 teaspoons of the brown sugar glaze in each cup. Place 1 Tbls-ish of crushed pineapple on top of glaze. Then spoon ¼ cup plus 1 Tbls of batter over the crushed pineapple. Either way the batter should come to the top of each cup.
6) Bake for 25-30 minutes for extra-large cupcakes or 12-15 for regular cupcakes, or just until the tops feel firm and cake tester inserted in the middle comes out clean. Rotate tins halfway through the baking process to promote even baking. Cool for 5 minutes in the pan on a wire rack. Use a small knife to loosen any topes that may have stuck to the pan. Carefully place a wire rack on the top of the cupcakes. Holding the pan and rack together, invert the cupcakes the cupcakes to release them onto the wire rack. Allow to cool completely upside down.
7) Serve with whipped cream and a cherry on top!
Makes 1 dozen extra large cupcakes or 2 dozen regular cupcakes
Amber’s Name: Rootie Tootie Fresh & Pineapple Upside Down Cupcakes
Sara’s Name: Upsy Daisy Upside Downsy Pineapple Cupcakes
