Whaaat why is life so self-hectic right now?! It’s not at all – what am I talking about… well I’ve given myself a cyclical routine – study LUSH products, go to customer service job (4MOREDAYSTHENIAMFREE), watch horror movies while making Christmas crafts, wash dishes, repeat. They’re all small things, but I’m just happy to be actually doing them! Oh, I guess throw a little Team Fortress and Battlefield 1943 in there as well.
On one of my breaks, I finally got around to making a Pinterest recipe I’ve been dreaming about making. Wow, it was so easy – and also turned out way more delicious than I could have ever imagined. I did over cook the caramel a little bit, but it was still tasty and now I know for next time! Oh – hey, want to know the recipe?
Mini Pineapple Upside-Down cakes! eee!
So cute. Well… cute in an ugly way, like most dogs. Sorry if I lost some followers on that one.
They really are easy, and although I think a Pineapple Upside-Down cake is one of the ugliest desserts ever – it’s soooo tasty! Oh my! Throw in a healthy amount of Rum, it tastes even better that way
I used “fresh” pineapple! I’d been saving it in the freezer for a special recipe. I was also afraid I had filled the muffin tin too high – but they didn’t overflow at all – it was the perfect high actually – it’s about half an inch from the top.
Without further babbling – here’s the recipe!
Mini Pineapple Upside-Down Cakes (Cupcakes)
Adapted from Big Mama’s Home Kitchen via Pinterest!
Makes 8-10 cupcakes
2/3 cup white sugar
2 tbsp dark rum (optional but delicious)
4 tbsp pineapple juice (or extra rum!)
1 tbsp vanilla
2/3 cup flour
1 tsp baking powder
1/4 tsp salt
1 can pineapple (rings or pieces… or fresh! I used fresh and just squeezed some juice out. mmm)
Marachino cherries (optional – I had none!)
1/4 cup butter
2/3 cup brown sugar
Preheat oven to 350 degrees F. Grease your muffin tins liberally.
In a large bowl, cream together sugar with rum, vanilla and pineapple juice. Beat in eggs one at a time. Add flour, baking powder and salt and mix until just combined. Set aside batter while you make your topping.
Topping time! Add brown sugar and butter to a pan or skillet and let melt over medium heat- stir once! When it starts to bubble – let it cook for 1 minute only. Time it well and don’t stir! After one minute, immediately add to the bottom of 8 tins to be safe, in case there’s only enough batter for 8! You can make more if you have more batter left over).
Place some pineapple bits and marachino cherries (if you have them) on top of the caramel and fill muffin tins to just over 3/4 full. Repeat by filling more tins until you’re out of filling.
Bake for 20 minutes, or until a knife inserted into a cake comes out clean. Remove from oven and let cool for 3 minutes. Prepare a sheet of parchment or aluminum foil (to minimize mess) and, after running a butter knife around the edges, invert onto the sheet! Now you can let them cool and eat them up! They will be messy but ohh soo worth it. The more rum the better! Serve alone or with icecream.