Mini Pineapple Upside Down Cakes

Mini Pineapple Upside Down Cakes - Starring pineapple, a fruit famously packed with vitamin C, this recipe offers a fun, low-cal twist on the traditional cupcake.

Recipe: Mini Pineapple Upside Down Cakes

Summary: Starring pineapple, a fruit famously packed with vitamin C, this recipe offers a fun, low-cal twist on the traditional cupcake.

Ingredients

  • 1/4 c. packed brown sugar
  • 1 can pineapple rings
  • 1 1/2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 stick unsalted butter, softened
  • 1 c. granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 tbsp. dark rum (optional)
  • 1/2 c. milk
  • 2 tbsp. pineapple juice
  • 1/4 c. poppy seeds

Instructions

  1. Preheat oven to 350 degrees. Spray a cupcake pan with non-stick spray. Sprinkle 1/12th of the brown sugar into the bottom of each cup, then top with a pineapple ring. Combine flour, baking powder and salt in a small bowl. Add the butter and sugar to another bowl and beat until fluffy. Add the eggs, one at a time, mixing in between additions. Beat in the vanilla and rum. Add half of the flour mixture and mix to combine. Mix in the milk and pineapple juice, then stir in the remaining flour. Gently fold in the poppy seeds. Divide the batter among the cups of your pan, so that the pineapple ring is on the bottom. Bake for 18-22 minutes or until fully cooked. Allow to cool, then invert pan onto a baking sheet to remove cakes.

Preparation time: 15 minute(s)

Cooking time: 22 minute(s)

Number of servings (yield): 12

Recipe adapted from: Shape.com

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