Pineapple Upside Down Cupcakes #Christmas #Cake

I’m really including these delicious Pineapple the wrong way up Cupcakes to my list of favourite cupcakes! They’re simply as scrumptious as a wellknown length pineapple the wrong way up cake but they’re cuter, funner and much less messy in those smaller individual servings.

Pineapple the wrong way up Cupcakes

i like those so much due to the fact they may be simply one of those appropriate old fashioned recipes like your mother or grandma used to make, however rather they’re made into cupcakes!

I could consume 3 of them in one sitting no trouble, which is why I’m making them once more the next day for the second time this week!

INGREDIENTS

• 1 (20 oz) can pineapple chunks in pineapple juice
• 1 (8 oz) can pineapple chunks in pineapple juice
• 1/3 cup (2.7 oz) packed light brown sugar
• 1/3 cup (2.6 oz) unsalted butter, melted
• 1 cup (5 oz) all-purpose flour
• 3/4 cup (5.6 oz) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (2 oz) unsalted butter, softened
• 1/2 cup (4 oz) pineapple juice (from pineapple chunk can)
• 1 large egg
• 1/2 tsp vanilla extract
• Topping
• 3/4 cup heavy cream
• 2 Tbsp granulated sugar
• 12 maraschino cherries

INTRUCTIONS

1. Preheat oven to 350 ranges. Spray 12 muffin cups properly with non-stick cooking spray.
2. Drain both cans of the pineapple chunks even as booking 1/2 cup of the juice for batter. vicinity pineapple over numerous layers of paper towels to empty well. melt butter in a microwave secure bowl then stir brown sugar into melted butter.
3. Divide aggregate amongst muffin wells, including approximately 2 tsp to each. set up pineapple chunks on pinnacle of the sugar combination, approximately 5 in each (you could no longer use all of them but i found one 20 ouncescan wasn't pretty enough so i ended up opening 2 cans.
4. The pineapple may be too long to make a flower shape however try to squeeze in 5 of them except they're massive chunks). Set aside.
5. within the bowl of an electric powered stand mixer whisk collectively flour, 3/four cup sugar, baking powder and salt.
6. Set mixer with a paddle attachment, add butter and pineapple juice then mix till batter is smooth, about 1 - 2 minutes (if the usage of a paddle attachment that does not constantly scrape bowl, then occasionally prevent mixer and scrape down sides and bottom of bowl for the duration of blending technique).
7. mix in egg and vanilla extract until nicely blended. Divide batter lightly amongst muffin cups, layering batter over pineapple layer.
8. Bake in preheated oven until toothpick inserted into into center of cupcake comes out easy, approximately 23 - 26 mins. take away from oven and allow to chill five mins, then run a sharp knife round edges to loosen.
9. region a wire cooling rack over pinnacle of muffin pan and turn to invert onto twine rack. permit cool completely then pipe sweetened whipped cream over cupcakes simply before serving and pinnacle with a maraschino cherry.
10. For the sweetened whipped cream:
11. In a mixing bowl the use of an electric hand mixer (or in a smooth stand mixing bowl set with whisk attachment), whip cream on excessive speed till smooth peaks form. add sugar then whip until stiff peaks shape.

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