Ladies and gentlemen I have officially completed my first catering gig. Thanks to a friend from work who knows I’m kind of into cooking, I busted out 6 dozen pineapple upside down cupcakes and 12 dozen Kona coffee brigadeiros for a wedding. Phew! This was a lot of work for my tiny kitchen. Good news is, I’d do it again in a heartbeat. Need some goodies for an event? Shoot me an email: email@example.com
In the meantime, wow the crowd with these precious little cupcakes. Recipe below.
Pineapple Upside Down Cupcakes
adapted from Betty Crocker
1 1/4 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup milk
1/3 cup butter
1 tsp vanilla
1/4 cup butter
1/2 cup packed brown sugar
6 pineapple slices, fresh or canned
6 maraschino cherries
Preheat oven to 350. To prepare the batter for the cake, measure all ingredients into a large bowl. Blend 30 seconds on low, scraping bowl constantly. Beat on high for 3 minutes, scraping occasionally.
To prepare topping, cut the 1/4 cup butter into 12 equal pieces, placing each one into a cupcake tin. Place cupcake pan in oven for a minute or until butter melts. Sprinkle brown sugar into each tin (about 1 tsp in each) and top with a piece of pineapple and 1/2 maraschino cherry. You will need to cut the pineapple to fit, in whatever shape you like. You only want one layer of fruit.
Spoon cake batter over topping in each tin and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Invert onto a baking sheet, leaving the pan over the cakes for a few minutes. This gives the topping a chance to stick to the cake. Enjoy!