Pineapple Upside Down Cupcakes The Girl Who Ate Everything

Mini Pineapple Upside Down Cakes Recipe

Preheat the oven to 350 F and spray the jumbo muffin pan with non-stick spray. Melt butter and distribute into muffin pan wells, 1/2 tablespoon in each one. Sprinkle 2 tablespoons of packed brown sugar over the melted butter in each of the muffin pan wells. Add one pineapple ring to each muffin section.

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To make the topping: Preheat the oven to 350°F. Spray a standard 12-count muffin pan well with non-stick cooking spray and set aside. Add the butter and brown sugar to a small saucepan over medium heat. Mix until the butter is melted and the mixture is completely smooth.

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Instructions. In a medium bowl combine the flour, salt and baking powder. Set aside. In a separate bowl cream together the sugar and butter. Once it is well mixed, add the vanilla extract and beat in one egg at a time. Next mix in the flour and milk, alternating each a few times until just mixed. Make the topping by combining the brown sugar.

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In a small bowl, combine the flour, sugar, baking powder, salt and allspice. Beat in the egg, milk, reserved pineapple juice and remaining butter just until combined. Spoon over pineapple. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched. Cool for 5 minutes before inverting onto a serving plate.

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In a small bowl, combine brown sugar and butter until blended. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice; spoon pineapple into prepared cups. Place a cherry half cut side down in the center of each. In a large bowl, combine the cake mix, eggs, oil and reserved pineapple juice. Beat on low speed for 30 seconds.

Mini Pineapple UpsideDown Cakes

Individual Pineapple Upside-down Cakes from scratch are awesome!!! Moist fluffy yellow cakes are topped with pineapple rings, maraschino cherries, and the gooey sweet brown sugar and butter topping creates a crispy satisfying flavor and texture sensation. This super easy from scratch small batch recipe makes a perfect dessert for two and is ready in just 30 minutes. Try it for an impressive.

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Pour the caramel mixture evenly into individual ramekins. 4. Arrange one pineapple slice in each ramekin on top of the caramel mixture. Place a cherry in the center of the pineapple ring, if using.

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In small bowl, mix melted butter and brown sugar. Spoon and spread about 1 tablespoonful in bottom of each cup. Place 1 pineapple slice in each cup; place 1 cherry in center of each pineapple slice. 2. In large bowl, beat cake mix, 1 cup pineapple juice, the oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

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First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the 2 tablespoons butter. When the sugar is melted, scrape the mixture into the two ramekins, trying to divide it as evenly as possible. 3. Then, place one pineapple ring in the center of each ramekin.

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Instructions. Preheat oven to 350 degrees and melt butter in two separate dishes. Mix together 2 tablespoons melted butter with 1/4 c brown sugar. Divide equally amongst 4 large ramekins. Add a pineapple ring to each ramekin, and place a cherry in the center of each pineapple. Set aside.

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To kick the recipe off, you'll first need to heat up 1/4 cup of dark brown sugar, some butter, and a pinch of salt in a saucepan. Next, you'll butter your ramekins (Martha suggests using 10-ounce options), and cut six slices of a fresh pineapple. Since you'll be using a circular cutter the size of the ramekin to cut out the area of the.

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Bake.Bake in a preheated 350 degree F oven for 24 to 26 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans for 10 minutes.

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If using nuts or coconut, sprinkle it over he butter first, then add the brown sugar. Step 5. Place the pineapple over the brown sugar, Step 6. Add a cherry in the hole of the pineapple. Step 7. Combine part of the milk, the vanilla and almond extracts and egg yolks in a small bowl.

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For the batter, first whisk together the flour, baking powder, salt and cinnamon. Now, cream together the softened butter and sugar. Stir in the eggs, whiskey and vanilla extract. Now, add in half the flour mixture and stir. Then pour in the reserved 1/2 cup pineapple juice, stir. Then, the remaining flour mixture.

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Step 5: In a mixing bowl or bowl of a standing mixer, beat together dry cake mix, eggs, oil, sour cream, and 1 cup of pineapple juice. If there is not enough juice reserved from the can, supplement with water to make 1 cup of liquid. Step 6: Beat for 2 minutes on medium speed until the batter is thick and fluffy.

Fresh Pineapple Upside Down Cake Recipe

Preheat oven to 350 degrees (F). Generously spray a 12-mold JUMBO muffin tin with non-stick cooking spray; set aside. Crack the eggs into a large mixing bowl; whisk smooth. Add in the granulated sugar, brown sugar, and rum (or vanilla), and beat smooth. Stir in pineapple juice and set aside.