Pineapple Upside-Down Cupcakes

 

Topping

· 20 oz. can crushed pineapple

· 1/2 cup (1 stick) sweet butter, melted

· 3/4 cup packed brown sugar

 

Cupcakes

· 1 cup (2 sticks) sweet butter, softened

· 1 cup superfine sugar

· 2 cups self-rising flour

· 4 eggs

· 1 tsp. vanilla extract

 

 

Steps

1) Preheat the oven to 350°F. Grease two 12-cup muffin pans with butter and dust a little flour, tapping out the excess. In the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple, and 1 tablespoon brown sugar.

2) Place the cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter on top of the pineapple mixture in each cup. Bake for 25 minutes. Remove pans from the oven and cool for 10 minutes.

3) Turn out the cupcakes onto desert plates, serve warm with heavy cream if desired

4) Store in an airtight container for up to two days.

 

Makes: 2 dozen

 

From: 500 Cupcakes: the only cupcake compendium you’ll ever need

By: Fergal Connolly