Pineapple Upsidedown Cupcakes

These cupcakes use the pineapple cupcake recipe for the mixture.
The photographs show the process.
Method
1. Make the basic pineapple cupcake recipe mixture and leave on one side in the mixing bowl.
2. Take a muffin baking tray and grease the cupcake spaces on the tray with butter or margarine .
3. Place half a cherry upside down in each cupcake space.
4. In a pan melt 4oz--1/2 cup of butter on a low heat
5. Weigh out 4 oz--1/2 cup of brown sugar and add to the butter
6. Cut up finely 1 cup--4oz of chopped pineapple and add to the butter and sugar. See photo above.
7.Divide the mixture out between 8 larger cupcakes or 12 smaller. Alter the quantities according to how many cupcakes you are making. See the photograph below. A non stick baking tray is useful in this recipe.
8. Now cover the pineapple mixture with the pineapple cupcakes mixture you made in the bowl. About 1 large tablespoon was suitable for my baking tray but if you have a deep baking tray you may put in more mixture. Be sure to leave room for them to expand.


Place the cupcakes in the oven for 25 to 20 minutes at gas 5, 190C, 375F

Remove and cool in the tray for 5 to 10 minutes. Loosen around the edge. Place a chopping board on top of the baking tray and hold the two together and turn over. Shake and the cupcakes should fall out onto the chopping board.

Serve warm or cold with ice cream, coconut and more fresh fruit.

Enjoy

The cupcakes turned out of the baking tray.

Upside down cupcakes with pineapple, coconut and ice cream.

These are sweet delicious. You can see mine are not very deep. If you want deep ones choose a baking tray with deep sections.

Enjoy

Thanks for reading