Wednesday, 25 June 2008

Pineapple Upside Down Cupcakes

Ok so these cakes arent exactly upside down...as I'm sure that would be pretty messy and quite hard to make, but they do use the ingredients used in a pineapple upside down cake.. mmm.
So yeah I hadn't made any cupcakes for a while and apparently the people at my mums work were becoming 'deprived' aka the chocolate machine had been taken out of their staff room so I was called into action ahah! So I decided that doing a nice pineapple upside down cupcake might be nice..all you could smell in the kitchen for days after was pineapple and yum did it smell good!! Since I only have one muffin tin :(..I really need to get another one and since I didn't have much time to bake 2 sets at different times I decided to make cupcakes and then one big cake.


Ingredients Needed



Lining the One lonely muffin tin



Stirring the glace cherries into the finished mixture



Filled tins



Baked Cupcakes



Finished with a cherry on top



Pineapple Cupcakes
Makes 22

385g plain flour
1 tsp baking powder
1/4 teaspoon salt
225g butter
400g sugar
4 large eggs, at room temperature
240ml milk
2 tablespoons pineapple juice/extract
1 teaspoon vanilla extract
125g glace cherries, chopped

1. Preheat the oven to 165degreesC and place muffin liners into a tin.
2. In a large bowl cream together the butter and the sugar until light and fluffy, this should take about 5 minutes. Once fully beaten, add the eggs one at a time, beating for 1 minute after each, to make sure each one is fully incorporated into the mixture.
3. In a separate bowl sift together the flour, baking powder and salt.
4. Add the dry ingredients to the creamed mixture, this should be done alternating with the milk. Beat on a low speed until just combined, be careful not to over beat.
5. Add glace cherries and stir slowly until they are evenly distrubuted throughout the mixture.
6. Fill the muffin liners 3/4 full and bake for 20 minutes or until a toothpick is inserted into the centre and comes out clean. Allow to cool and then turn out onto a wire rack.


Pineapple Buttercream

115g butter, softened
1 teaspoon vanilla extract
450g icing sugar
60ml milk
2 tablespoon pineapple extract
pinch of salt
yellow food colouring

1. In a medium sized bowl cream the butter, vanilla extract and salt together until light and creamy, this should take about 2 minutes.
2. Add the icing sugar, alternating with the milk and beat until the mixture is creamy and smooth, beating well after each addition.
3. Beat in the pineapple extract and add drops of yellow food colouring until the desired colour is achieved.


1 comments:

giz said...

I love the idea of the pineapple upside down cake as muffins. You're such a good daughter.