Pineapple Upside-Down Cupcakes
Category: Desserts
Servings: 12 cupcakes
A tropical twist on a classic dessert, these Pineapple Upside-Down Cupcakes feature a rich caramelized pineapple topping paired with a soft, fluffy cake. Perfect for a sweet treat to enjoy at any time of the year, these cupcakes bring together the sweet and tangy flavors of pineapple with a golden, buttery finish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Pineapple | 3 kg |
| All-purpose flour (00) | 270 g |
| Butter | 120 g |
| Granulated sugar | 125 g |
| Milk | 125 ml |
| Salt | q.b. |
| Eggs | 2 |
| Baking powder | 8 g |
| Brown sugar | 175 g |
| Water | 75 ml |
| Butter (for greasing) | 10 g |
| Maraschino cherries (canned) | 12 cherries |
Instructions
Step 1: Prepare the Caramel
Start by making the caramel for the topping. In a saucepan, combine the water and brown sugar. Place the pan over low heat and allow the sugar to dissolve, stirring occasionally. Once the sugar has melted, add the butter, stirring until the mixture is smooth. Set aside to cool.
Step 2: Prepare the Pineapple
Begin by prepping the pineapple. To do this, remove the crown by twisting it off or cutting it with a knife. Then, slice off the bottom of the pineapple, removing about 3-4 cm. Stand the pineapple upright on a cutting board, and use a knife to slice off the skin. Once peeled, cut the pineapple into 12 thick slices, about 2 cm each. Using a 5 cm round cutter, trim the edges to create uniform rounds. Place these rounds in a large bowl. The remaining pineapple flesh can be blended in a food processor and set aside to make the pineapple sauce.
Step 3: Assemble the Topping
Pour the cooled caramel sauce into the bowl with the pineapple slices, ensuring the fruit is evenly coated. Grease a muffin tin (or cupcake tray) with butter and sprinkle a light dusting of brown sugar into each well. Then, place one pineapple round into each muffin tin, making sure they fit snugly.
Step 4: Make the Cupcake Batter
For the cupcakes, beat the butter and granulated sugar together using an electric mixer until light and fluffy. Gradually add the milk, mixing continuously. Once combined, sift in the all-purpose flour and baking powder. Stir gently with a spatula to incorporate, making sure there are no lumps. The batter should be smooth and thick.
Step 5: Fill the Muffin Tins
Transfer the batter into a piping bag (no nozzle needed) and carefully pipe it into the cupcake wells, filling each one about three-quarters full. This will ensure your cupcakes bake evenly and rise nicely.
Step 6: Bake the Cupcakes
Bake the cupcakes in a preheated oven at 180°C (350°F) for 20 minutes using static heat (or at 160°C / 320°F for 15 minutes with fan-assisted heat). Check the doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready.
Step 7: Prepare the Pineapple Sauce
While the cupcakes bake, make the pineapple sauce by gently heating the reserved pineapple pulp in a saucepan. Stir occasionally until it is warmed through, but not too hot. Allow it to cool slightly.
Step 8: Assemble and Serve
Once the cupcakes have finished baking, allow them to cool for a few minutes. Carefully invert the cupcakes onto a platter while they are still warm, ensuring that the caramelized pineapple forms the topping. Place a maraschino cherry in the center of each cupcake for an extra pop of color and flavor.
Serve these delicious Pineapple Upside-Down Cupcakes as a show-stopping dessert, perfect for any celebration or casual gathering!
Enjoy these mini indulgent desserts that are rich in tropical flavor and sweetness, with every bite offering a melt-in-your-mouth caramelized experience!
