PINEAPPLE UPSIDE DOWN CUPCAKES
 

• Prep Time: 20 min

• Bake Time: 20 min

• Yield: 18 Cupcakes
   

 

Ingredients

• 1 (15 oz) can POLAR Sliced Pineapple

• 1 ½ cup brown sugar

• ¼ cup unsalted butter

• ¼ cup pineapple juice (from can)

• ½ tsp ground cinnamon

• 2 ½ cups all-purpose flour

• 1 ½ cup unsalted butter – room temp

• 1 ½ cup granulated sugar

• 4 eggs – at room temp

• 1 tsp vanilla extract

• 1 cup milk

• 2 tsp baking powder

POLAR INGREDIENTS:

Directions

Making the Cake:

1. Preheat oven to 350 degrees F
    

2. In large bowl, beat butter with an electric mixer for a few minutes until pale and light.
    

3. Slowly add sugar and beat until light and fluffy
    

4. Add eggs one at a time and vanilla extract. Beat for another minute
    

5. In another bowl, sift flour and baking powder together.
    

6. Then, gently fold wet ingredients into flour mixture with a wooden spoon until just incorporated
    

Making Pineapple Topping:

1. Melt butter in saucepan over medium-low heat.
    

2. Add brown sugar and pineapple juice until it has dissolved. Then remove from heat.
    

3. Add cinnamon and mix

 

Assembly:

1. Butter muffin pan
    

2. Spoon 2-3 tsp of sugar mixture into bottom of each muffin cup
    

3. Place sliced pineapple on top (the pineapple slices had to be cut down to fit in my small muffin tin – but it made for an interesting design)
    

4. Spoon batter into muffin ups until three-quarters full
    

5. Bake for 20 min or until toothpick inserted into middle comes out clean
    

6. Allow cakes to cool for to minutes before turning them over and serving  

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Suggestion

- Garnish with Polar Maraschino Cherries