Pineapple Upside-Down Cupcakes are a delightful twist on the classic dessert, offering a perfect balance of sweet and tangy flavors. These individual servings make for a charming presentation and are sure to impress at any gathering. Let's explore the ingredients needed to create these delicious treats.
INGREDIENTS
- Butter: 1/4 cup, used to create the caramelized topping with brown sugar.
- Brown Sugar: 1/2 cup, packed. It adds a rich, sweet flavor to the cupcakes.
- Pineapple Slices: 1 can (20 oz) in juice. Reserve the juice and cut the slices into quarters for the cupcakes.
- Maraschino Cherries: 1 jar (6 oz), halved. These add a pop of color and sweetness.
- Yellow Cake Mix: 1 box. Follow the package instructions, substituting pineapple juice for the water for extra flavor.
- Vegetable Oil and Eggs: As called for in the cake mix instructions. These are essential for the cake batter.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). This ensures that the cupcakes bake evenly and develop a nice golden color.
- Step 2:
- In a small saucepan over medium heat, melt the butter. Stir in the brown sugar until it dissolves completely. Remove from heat and set aside.
- Step 3:
- Spray a 12-cup muffin tin with cooking spray. This prevents the cupcakes from sticking to the pan. Add 1 teaspoon of the butter-brown sugar mixture into each cup.
- Step 4:
- Cut the pineapple slices into quarters. Place 2 pieces of pineapple and half a maraschino cherry in each muffin cup, arranging them neatly.
- Step 5:
- Prepare the cake mix according to the package instructions. Instead of water, use the reserved pineapple juice to enhance the flavor. Mix in the vegetable oil and eggs as directed.
- Step 6:
- Pour the prepared batter over the fruit in the muffin cups, filling each one about 2/3 full. This allows room for the cupcakes to rise without overflowing.
- Step 7:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This indicates that the cupcakes are fully cooked.
- Step 8:
- Allow the cupcakes to cool in the pan for 5 minutes. Run a knife around the edges of each cupcake to loosen them. Carefully invert the pan onto a wire rack and lift it off to reveal the pineapple-topped cupcakes. Let them cool completely before serving.
Serving and Storage Tips
- Serve these Pineapple Upside-Down Cupcakes fresh, ideally on the day they're made, to enjoy the best flavor and texture.
- Pair them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- If you need to store them, place them in an airtight container in the refrigerator. They can be kept for up to three days.
- To reheat, warm them in the microwave for a few seconds or in the oven at a low temperature.
Helpful Notes
- You can substitute pineapple slices with pineapple chunks if you prefer smaller pieces.
- For a different flavor, try using a different fruit like peaches or pears instead of pineapple.
- If you want to add a tropical twist, sprinkle some shredded coconut over the batter before baking.
Tips from Well-Known Chefs
- Chef Alton Brown suggests using fresh pineapple instead of canned for a more vibrant flavor.
- Chef Nigella Lawson recommends using a hint of rum in the butter mixture for an extra depth of flavor.
- Chef Mary Berry advises to always ensure the cupcakes are fully cool before inverting to prevent them from falling apart.