How to Make Yummy Pineapple upside down cupcakes

Pineapple upside down cupcakes. The pretty topping of golden pineapple with a red cherry is great for cupcakes! These cupcakes are made with pineapple cake mix, crushed pineapple, and brown sugar. In a small bowl, stir together melted butter and brown sugar.

Enjoy this Southern classic in adorable cupcake-sized portions. Scrape down the sides of the bowl. In a large bowl, beat eggs and sugar until thickened and lemon-colored. You can have Pineapple upside down cupcakes using 6 ingredients and 16 steps. Here is how you cook that.

Ingredients of Pineapple upside down cupcakes

1. It's 1 cup of flour.
2. Prepare Half of a cup of sugar, or less if you prefer.
3. It's 1 of egg.
4. Prepare of Some melted butter.
5. You need of About three spoons of milk or yoghurt.
6. Prepare of Ripe pineapple - two to three pieces per cupcake.

Beat in the oil, sour cream and vanilla until smooth. WHAT ARE PINEAPPLE UPSIDE DOWN CUPCAKES? Pineapple Upside Down Cupcakes are a mini version of your favorite cake with butter, brown sugar, pineapple, and a cherry on top! First, spoon some melted butter, crushed pineapple, brown sugar, and a cherry in the bottom of a muffin tin.

Pineapple upside down cupcakes instructions

1. Set the oven to gas mark 7 or equivalent. Cut the pineapple into bite size chunks..
2. Do this by slicing off the peel and the cutting between the flesh and the core.
3. Place the slices together then chop.
4. Now for the batter, gather your ingredients and a bowl, whisk and a spoon. This is a one bowl recipe so it's quicker and less washing up! If you aren't confident with making a batter add only a little milk at a time and keep mixing.
5. Add about a cup of flour. If its not self raising add some baking soda, this is a good step even if it is self raising flour.
6. Sugar.
7. Now add the first of your wet ingredients, after this you will be able to judge how much additional liquid you will need, here I have used two spoons of yoghurt.
8. After mixing, you will need to dislodge the mix from a whisk as you do this, it's too thick not to get stuck, add some melted butter.
9. I have to melt mine in a pan, you can at this stage just make pancakes if you prefer!.
10. After mixing add milk gradually until the mix is the consistency you want, it should fall off a spoon slowly.
11. I just added a little milk.
12. Now put a drop of oil, or remaining melted butter into you cake tins, if you don't have a silicone one you will need cupcake cases..
13. Spoon the mixture in leaving each one about under half full to leave room for the pineapple chunks..
14. Ideally they should be a bit fuller, now drop in the pineapple.
15. The fruit will sink to the bottom during cooking so don't worry about that, now place on a baking sheet or similar as the silicone is quite bendy, bake for twenty minutes checking after fifteen.
16. These have had an extra 7 minutes. Ideally you need two eggs as you can see these look more towards bread than cake to me, beware if you like to eat them straight from the oven they will be very hot because of the fruit.

Next, top with the cupcake batter and bake. I love these so much because they are just one of those good old fashioned recipes like your mom or grandma used to make, but rather they're made into cupcakes! I could eat three of them in one sitting no problem, which is why I'm making them again tomorrow for the second time this week! Sweet and simple pineapple upside down-cupcakes made entirely from scratch (don't worry, they're easy!). With fluffy vanilla cupcake bases topped off with caramelized pineapple and maraschino cherries, these are a great new way to enjoy a classic recipe!