Pineapple upside down cupcakes
The cupcake version of an all-time favourite!
For the base
1 can pineapple pieces, drained from their juice
70g brown sugar
75g unsalted butter, melted
For the cake
125g flour
150g caster sugar
1/2 tsp baking powder
1/4 tsp salt
60g unsalted butter, softened
120ml reserved pineapple juice from the can
1 large egg
1/2 tsp vanilla extract
For the topping
200ml double cream
30g icing sugar
12 glace or maraschino cherries
Preheat oven to 180°C. Spray a muffin pan well with non-stick cooking spray. Drain the pineapple and pat dry with paper towels.
Mix the brown sugar and the butter. Divide this mixture evenly among the 12 cups, then arrange the pineapple chunks on top in a flower pattern. Set the pan aside.
In a mixing bowl, add all the ingredients for the cake and beat with an electric mixer. Using an ice-cream scoop, divide the batter evenly in the pan.
Bake for 25 minutes until a toothpick inserted in the center of the cupcake comes out clean. Allow the cupcakes to cool for 5 minutes, then run a knife around the edges to loosen. Place a cooling rack over the muffin pan and invert the pan, allowing the cupcakes to fall onto the cooling rack. Allow the cupcakes to cool completely.
Whip the cream to soft peaks using an electric mixer. Add the sugar and continue whipping to stiff peaks. Pipe the whipped cream onto the cooled cupcakes and top with a cherry.
