Sunday, April 6, 2014

Pineapple Upside Down Cupcakes

So, I was due to have my baby on March 28th. And guess what? I'm still pregnant! Someone suggested that maybe I have been feeding baby Wendy too well, and I guess that is a possibility - I mean, she'll have to go from eating yummy things like pineapple upside down cupcakes and chocolate to MILK. No fun. I took my maternity leave over a week ago, thinking that I'd be having baby soon. The relaxing has been nice, but there are several days where I've thought "today is going to be the day," and then nothing happens. One friend from work emailed me a recipe for pineapple upside down mini cakes (or cupcakes) and I decided to bake them a few days ago. Distractions, such as baking, have been great! Pineapple is also known to induce labor. Well, it didn't happen...but the cupcakes were REALLY good. Greg, my non-sweets loving husband, ate at least half of them - my parents and I split the rest. Well tonight I'm supposed to go in for my induction (well actually tomorrow, but it's at 12:45 AM tomorrow so basically tonight)! I'm hoping I can still go into labor naturally, so I cooked some "labor inducing" cookies earlier.

Anyways, I loved these cupcakes because they were easy to make and less filling than a big huge piece of cake. I will definitely be making them again. Enjoy!

Recipe for Pineapple Upside Down Cupcakes

2/3 cup of all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2 eggs
2/3 cup granulated sugar
4 Tbsp. of pineapple juice (from the canned pineapple)
4 Tbsp. of unsalted butter
2/3 cup of light brown sugar, packed
1 can of pineapple rings
Maraschino cherries

Preheat the oven to 350 degrees. Butter the bottoms and sides of a muffin tin.

In a small mixing bowl, sift together the flour, baking powder and salt. In a largish mixing bowl, use an electric hand mixer set on medium-low speed to beat together the eggs, sugar, and pineapple juice. Then add the flour mixture to the egg mixture and beat on medium speed for 1 - 2 minutes. Set aside.

Melt the butter over medium-low heat in a small saucepan. Once it is melted, adjust heat to low, add in the brown sugar and stir for about a minute.

Put a spoonful of the brown sugar mixture into the bottom of each muffin tin. Put a pineapple ring on top (you might have to cut a piece out of the pineapple ring to make it fit). Then place a maraschino cherry in the middle of the pineapple ring. Top each one with the batter, filling a little over 3/4 full.

Put in the oven and bake for 22 - 25 minutes. You might want to put a baking sheet underneath the muffin tin to prevent anything from spilling into the oven. Remove from oven and let cool for a few minutes. Then carefully loosen each one with the edge of a knife and then flip onto a baking sheet, reassemble any if necessary, and place on a cooling rack to cool.

Recipe makes about 10 cupcakes.

Recipe adapted from: Big Mama's Home Kitchen