First of all – I need some dining advice. We will be going to New York City in May! I’m so excited! My husband is a big baseball fan, and since this is the last year before they tear down Yankee Stadium, we figured this would be a perfect excuse to go. I’ve been to New York twice before, but it has been a little while, so right now I am just getting over the shock at how expensive hotels are. So we are looking for places to eat. Inexpensive places to eat. We might have one nice dinner or lunch, but we’re already breaking the bank with hotel and baseball tickets!! So any suggestions are definitely welcome.
When I mentioned that I would be posting a lot of cupcakes this year, I really meant it!! Although it is more of a mini cake to me than a cupcake, the book still calls them cupcakes so I will stick with that.
Sometimes when it is a work birthday, I will ask the birthday person a couple of days before their birthday what their favorite kind of cake or treat is. This particular co-worker said he didn’t really have any preferences, but then he mentioned pineapple upside down cake. I can’t remember the last time I had pineapple upside down cake, and I don’t think I had ever made it before. So while looking through some cookbooks that night, I came across this recipe for Pineapple Upside Down Cupcakes! Even better than making a whole cake!! These cupcakes are made in jumbo muffin pans. I didn’t have a jumbo muffin pan, so I ended up buying one. It holds 6 muffins, but I would buy an extra one next time so I could make 12 at a time, because it was kind of a pain with only one pan.
These were so good. At the bottom of the pan, that became the top of the cupcake when flipped out of the pan, it became a gooey glazed topping. The cupcake was extremely moist, and the pineapple slice added the perfect amount of pineapple flavor to the whole thing. The recipe says you can serve the cakes with whipped cream, but I think they are perfect just plain!
Pineapple Upside-Down Cupcakes
6 tablespoons unsalted butter
2 tablespoons light corn syrup
1 cup packed brown sugar
12 pineapple slices (one 20-ounce and one 8-ounce can pineapple in its own juice), drained
Easy-Mix Yellow Cupcake Batter for 12 extra-large cupcakes (see below)
Posistion a rack in the middle of the oven. Preheat the oven to 350F. Line the bottoms of 12 jumbo muffin tins with wax paper circles. Spray the inside of each cup with non-stick spray.
Make the topping – In a medium saucepan, combine the butter, corn syrup and brown sugar and cook over medium heat, stirring occasionally, until the mixture is smooth and the sugar is dissolved. Remove from the heat.
Make the cupcakes.
Put 1 tablespoon plus 1 teaspoon of the brown sugar mixture in the bottom of each muffin tin. Put a pineapple slice on top of the brown sugar mixture. Spoon a generous 1/3 cup of the cupcake mixture over the pineapple slices. The batter will come just to the top of each muffin cup.
Bake until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. (When inserting the toothpick, do not enter the whole way down into the pineapple). Cook the cupcakes for 5 minutes on a wire rack.
Use a knife to loosen the cupcakes. Place a wire rack on the top of the pan and flip the pan over carefully. Leave the cupcakes upside-down to cool completely.
Easy Mix Yellow Cupcake Batter
*this recipe is for 12 extra-large cupcakes
2 1/2 cups unbleached all- purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2 cups sugar
1 cup canola or corn oil
2 teaspoons vanilla extract
1 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth.