PINEAPPLE UPSIDE DOWN CAKE 3
INGREDIENTS
Fruit Topping:
1 Can of Pineapple Chunks (20 Oz.)
1/3 Cup of Brown Sugar
1/3 Cup of Butter (Unsalted)
Cupcake Batter:
1 Cup of All Purpose Flour
3/4 Cup of Sugar (White)
1/2 Tsp of Baking Powder
1/4 Cup of Butter (Unsalted)
1/3 Cup of Pineapple Juice
1 Egg (Organic or XL)
METHOD
Start by preheating the oven to 350 degree and spray the nonstick pan with grease. Then drain the pineapple chunks to reserving 1/2 cup of juice for the batter. Put the pineapple on a double layer of a paper towels and drain them completely. Mix the sugar and butter in a bowl then divide them evenly among the muffin pan-cups. Put the pineapple chunks on top of the sugar mix. Then mix the flour, baking powder and sugar. Mix the butter & pineapple juice with a mixer so it turns to a smooth batter. Beat the egg and spoon the batter over the fruit in the muffin pan. Fill 3/4 full of the cup and bake it in the middle of the oven for 30 minutes. After baking, let it sit outside until it cools down for about 5 minutes then place a rack on top of the muffin pan & reverse the cupcake on the rack so the pineapple is on the top.
SOURCE/PHOTO: reipecupcake
