
RECIPES / FRUIT

COOK BY CATEGORY
PINEAPPLE UPSIDE DOWN CUPCAKES
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Prep Time: 20 min
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Bake Time: 20 min
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Yield: 18 Cupcakes
Ingredients
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1 (15 oz) can POLAR Sliced Pineapple
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1 ½ cup brown sugar
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¼ cup unsalted butter
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¼ cup pineapple juice (from can)
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½ tsp ground cinnamon
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2 ½ cups all-purpose flour
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1 ½ cup unsalted butter – room temp
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1 ½ cup granulated sugar
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4 eggs – at room temp
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1 tsp vanilla extract
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1 cup milk
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2 tsp baking powder
POLAR INGREDIENTS:
Directions
Making the Cake:
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Preheat oven to 350 degrees F
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In large bowl, beat butter with an electric mixer for a few minutes until pale and light.
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Slowly add sugar and beat until light and fluffy
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Add eggs one at a time and vanilla extract. Beat for another minute
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In another bowl, sift flour and baking powder together.
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Then, gently fold wet ingredients into flour mixture with a wooden spoon until just incorporated
Making Pineapple Topping:
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Melt butter in saucepan over medium-low heat.
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Add brown sugar and pineapple juice until it has dissolved. Then remove from heat.
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Add cinnamon and mix
Assembly:
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Butter muffin pan
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Spoon 2-3 tsp of sugar mixture into bottom of each muffin cup
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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)
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Spoon batter into muffin ups until three-quarters full
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Bake for 20 min or until toothpick inserted into middle comes out clean
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Allow cakes to cool for to minutes before turning them over and serving
Suggestion
- Garnish with Polar Maraschino Cherries