Pineapple Upside Down Cupcakes (Adapted from Martha Stewart Baking book and The Joy of Cooking)
6 slices fresh pineapple
6 maraschino or fresh cherries
6 tablespoons of light or dark brown sugar
10 tablespoons of room temperature unsalted butter (separated 1 stick and 2 tablespoons), plus more for pans
1 and 1/2 cups all purpose flour
1/2 teaspoon of salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
- Preheat oven to 350
- Butter or spray with cooking spray a jumbo muffin pan (this is a pan with six instead of 12 muffin holders).
- Using a small cookie or biscuit cutter, cut out the core section of the pineapple slices. You can also do this with a knife. It is OK if your pineapple does not stay in one ring.
- Put a dab of butter (using 2 tablespoons total) in each muffin cup and place the pan in the oven to melt the butter for a minute or so.
- Take the pan out and put 1 tablespoon of brown sugar in each muffin cup.
- Add a slice/ring of pineapple to the cup, pressing down into the brown sugar mixture, and add a cherry in the middle.
- In a medium bowl, sift together the flour, salt, baking powder and sugar.
- In the bowl of an electric mixer with the paddle attachment, beat the 1 stick of butter with the granulated sugar until light and fluffy, 2- 3 minutes.
- Add eggs, one at a time, beating well after each addition. Scrape the sides of the bowl and beat again.
- Beat in the vanilla.
- With the mixer on low speed, add the flour in two batches, alternating with the sour cream.
- Mix until ingredients are incorporated.
- Spoon batter into prepared muffin cups. You may have a bit of leftover batter, this makes a little more than you need for 6 jumbo cupcakes. Do not fill the muffin cups to the top or they will rise over the pan. Fill a little more than 3/4s with batter.
- Bake, rotating half way through, for about 50 minutes, until a toothpick like device comes out clean.
- Let cakes cool in pan on a rack for 30 minutes. Then carefully invert the cakes.