In addition to the coconut lime cupcakes last night, I wanted to make pineapple upside down cupcakes (partly because they sounded good, but mostly in order to use up some of the maraschino cherries from my last batch of cupcakes. I still have 3 lbs of cherries left).
Rachel over at Coconut & Lime (fitting, considering my last post!) had a great recipe that I modified a bit and increased amounts for to make just what I wanted:
½ cup butter
½ cup light brown sugar
2 Tbsp light corn syrup
2 20 oz cans canned pineapple rings in pineapple juice (drain and reserve juice for batter)
¾ cup sugar
¾ cup butter, at room temperature
3 cup flour
3 eggs, at room temperature
1 ½ cup pineapple juice
4 ½ teaspoons baking powder
3 teaspoons vanilla
Preheat oven to 350. Grease cupcake tins. Cut a 1/2 inch chunk out of pineapple slices and place the slices individually in cupcake wells. They should lie flat in the pan and look like a "whole" ring again. Slice a maraschino cherry into quarters, and place one quarter of a cherry in the hole of each pineapple ring.
In a small saucepan, melt and stir together butter, brown sugar and corn syrup. Cook over low heat about 5 minutes or until it thickens slightly. Stir thoroughly to combine. Pour about one teaspoon of this topping into the bottom of each pineapple covered cupcake well.
In a medium sized mixing bowl, cream together the butter and the sugar until fluffy. Add the egg and vanilla and mix thoroughly. Add the baking powder, mix briefly, then add the flour alternately with the pineapple juice. Pour about 1/3 cup of batter over each pineapple slice and bake for 20 minutes. Cool 20 minutes in pan then invert over a baking rack. (You may want to place parchment paper or a towel under the rack because they may drip.) Serve on a plate, pineapple side up.
+ Rachel’s original recipe did not call for cherries. Since I had all those cherries to use up AND I can’t really imagine pineapple upside down cake without ‘em, I added them in.
+ I have some wheat/bran flour that needs to be used, so I added that in for ¼ of the flour. It gave the cupcakes a somewhat hearty, more dense flavor, but didn’t compromise the deliciousness of the cakes.
+ Pineapple rings come in cans of 10. This does not bode well for a slightly OCD baker who has 24 tins to fill. I had plenty of leftover 1 inch chunks, so I cobbled a few together in the bottom of the tins to make “rings” and called it good. They turned out fine.