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Published June 22nd 2011
We all know that cupcakes became a big thing in the past few years, but really, cupcakes have always been in our lives, since long ago when we were children stuffing our faces with them at birthday parties.
My precious mama would always make me these yummy butter cupcakes with just a sweet, simple plain cake, but always so moist and satisfying. Of course the amount the recipe would make depended on how many times I swiped some of the batter with my finger.
So for my mum's birthday last year I decided to make her favourite cake, which is a pineapple upside down cake that her mum (my beautiful nonna) would make for her. I decided id put my own little spin on it and incorporate my favourite cake into the recipe.
So that is how my Pineapple Upside Down Butter Cupcakes came about. You can eat them straight out of the oven like puddings or if you wait till they're completely cool you can eat them with your hands. So yes, it's a long name but well worth getting to know it, because the end product is most delightful.
Use either the aluminium foil variety of patty cases as they turn out easiest from them or put the mix straight into a non-stick muffin tray and turn them out.
Ingredients:Makes 15 2/3 cup of caster sugar (raw sugar is fine too) 100g of butter, softened 1 egg 2/3 cup of milk 2 teaspoons of vanilla essence or extract
• 1 cup of plain flour
• 1 ½ teaspoons of baking powder
• Glace cherries optional
• 340g of pineapple chunks
• 2/3 cup of brown sugar
• 80g butter, melted
• Preheat the oven to 175 degrees (fan forced). Prepare your muffin tray with either the foil patty cases or by greasing it lightly with butter.
• Drain the pineapple chunks with a sieve over a bowl and set aside.
• In a large mixing bowl beat the sugar and butter with an electric mixer for about 2 minutes. Then add the egg and beat until fluffy.
• Add milk and vanilla and beat until thoroughly blended (the mix looks a bit funny at this point but that's normal)
• Stir in the flour and baking powder, beat until thoroughly blended.
• In a medium mixing bowl add the drained pineapple chunks, melted butter and brown sugar, stir to combine.
• Put about a teaspoon (4 chunks of pineapple) of that mix in the bottom of the patty cases
• Then add enough cake batter to cover the pineapple mix properly.
• Bake for around 20 minutes or until golden, then wait until they cool down to turn them out.
Top with a glacé cherry and serve alone or with some cream or ice cream for company. Yum yum, enjoy.