PINEAPPLE UPSIDE DOWN CUPCAKES RECIPE

My take on the classic pineapple upside down cake … I wanted something a little more bite size so turned them into cupcakes.

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Hi everyone today I’m gonna be making some upside-down pineapple cupcakes what even need for this is one tin of chopped pineapple 110 grams of plain flour 1/4 of a teaspoon of salt 2 teaspoons of baking powder 1 teaspoon of vanilla 2 eggs 110 grams of caster sugar 110 grams of

Softened butter and then you’re also going to need 50 grams of butter and 12 tablespoons of brown sugar so we’re gonna preheat our oven to 180 degrees and the first thing we’re gonna do is take our cupcake pan and then we’re gonna take our brown sugar and 50 grams

Of butter and this is gonna make the caramel that goes underneath the pineapple upside-down so I’m just gonna put 1 teaspoon of butter in each little cupcake bit or maybe a little bit less than a teaspoon just enough you’ll know how much you’ll need when I’m just want

Enough to melt it and make a little bit of caramel in there so I’m just gonna do that for all of the cupcake cases and as you can see I went back and put a little bit more butter in each of them as I didn’t think it was enough and then

All I’m gonna do once I’ve done that is take my brown sugar and put 1 tablespoon of brown sugar into each little pod and then when this melts is gonna make the caramel that goes underneath the pineapple and this is what’s gonna make the cake nice and moist

So once you’ve filled all of your little cupcake pod things I don’t know what these things are called that’s gonna go in the oven for only for like five minutes honestly it doesn’t mean that long all you want is for the sugar and the butter to melt together so while

That’s in the oven we’re gonna get on with our batter mixture so we’re gonna put all of our sugar on all of our butter into a bowl and all I’m basically basically gonna do with this is just whisk it all together until it becomes light and fluffy

Then to this mixture I’m just gonna crack in my two eggs making sure not to get any shell in there which I unfortunately did but I just picked it out if you get shell in it don’t worry about it just pick it out I’m also gonna

Add my vanilla so this is the one table one teaspoon of vanilla but I only had a little bit left in the bottle so I just throw it all in and then we’re just gonna mix that together I’m gonna use the whisk actually for this because if

The spatula wasn’t doing a very good job so just whisk it up all together until it all forms together it might look like it’s starting to curdle but that’s how it’s supposed to look it’s fine don’t worry about it once you put the flour in that will disappear so I’m gonna get my

Flour and before I put my flour into the batter I’m going to add my baking powder so I put in two teaspoons but I only had a 1/2 teaspoon measure so I put four in and the quarter teaspoon of salt give that little mix or a stir if you had a

Knife or a fork you could mix it in book I didn’t have one to hand and then you just want to sprinkle that in you could do this bit by bit put a bit in mix it put a bit in mix it but I just threw it

All in a one go and then just whisk that together until it is combined and that’s pretty much your batter you could add a bit of the pineapple juice if you wanted to but as I added the vanilla I didn’t really feel like I needed to but if you wanted more of a

Pineapple flavor of course you could add a little bit of the pineapple juice so after about five minutes take those out of the oven and then I’m just putting them down there the dish will be really really hot so just be careful I’m going to take my

Pan apple and I’m gonna just place them in the bottom of the little tins you could use pineapple rings but my pan wasn’t big enough for the Rings then you just want to do that for all of your little tins you can fit about four or five little pineapple squares into each tin

You could make your little pattern with this or just throw the main I mean I started making a pattern and then I kind of give up and just throw them all in any which way so then once you put your final one in it’s now time to add your

Batter so I’m basically just gonna add a tablespoon of batter to each we pulled him then once you’ve done that it’s time for them to go into the oven no they can go into the oven for about 15 to 20 minutes or until they’re golden-brown and a

Toothpick comes out clean and you want to let these cool but you don’t wanna let them cool completely otherwise the caramel will harden so you want to loosen them up along the side I left a mark for about five minutes and then loosen them around the sides like

This and then all you’re simply gonna want to do once you’ve loosened all of the cupcakes is take a big metal dish bigger than your baking sheet put it on top I’m just quickly flip flip the whole thing over and then just bang on the top

To make sure they all come out and then hopefully they should all come up perfectly like mine doing as you can see they’re still pretty hot and I’m just let me put them on this little cake display dish thing to cool down I suppose and just slowly look pretty

So that was my pineapple upside-down cupcakes tutorial I hope you enjoyed it and I will see you next time with another video thanks for watching bye