{"id":5183,"date":"2013-07-19T13:49:40","date_gmt":"2013-07-19T19:49:40","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=5183"},"modified":"2013-07-19T13:49:40","modified_gmt":"2013-07-19T19:49:40","slug":"pineapple-upside-down-cupcakes","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2013\/07\/19\/pineapple-upside-down-cupcakes\/","title":{"rendered":"Pineapple Upside Down Cupcakes"},"content":{"rendered":"

Throwing food away, especially fruits, vegetables and meat, really bums me out and I get kinda mad at myself for not making better use of it and being a better planner. \u00a0I’ll just get too excited about all the fruit that looks good at the store and wind up with way more than our family of 4 can consume before it goes bad. \u00a0Thankfully our son would eat nothing but fruit if we’d let him, so he helps out a lot when we have a surplus. \u00a0I’d bought a container of fresh pineapple for a fruit salad and had over half of it left. \u00a0I’d mixed some of it in with coconut yogurt (a terrific tropical summertime breakfast by the way) but wasn’t going to use it up in time that way. \u00a0Solution? \u00a0Cupcakes.<\/p>\n

\"pinappleupsidedowncupcake\"<\/a><\/p>\n

These were tasty and I’d make them again. \u00a0They are sweet, but not too sweet. \u00a0One cupcake for dessert was the perfect size. \u00a0The cake has great moist texture and all the cupcakes came out cleanly. \u00a0Some of the topping got stuck in the pan and so I had to fix a couple of them. \u00a0But overall these were pretty easy and quite lovely.<\/p>\n

The original recipe, found here<\/a>, uses canned pineapple. \u00a0I’m sure they’d be great with canned pineapple, but if you have access to fresh you should use it. \u00a0I ran out of cherries and so a few of the cupcakes just had pineapple…and I kind of preferred them that way. \u00a0While there is something wonderfully nostalgic and lovely about the cherry in the center of the pineapple ring I like the simplicity of the pineapple by itself.<\/p>\n

\"pineappleupsidedowncupcakes\"<\/a><\/p>\n

The only change I made was to use a little less butter and brown sugar in the topping. \u00a0It calls for 1\/2 tablespoon of butter and 1 tablespoon of brown sugar in each cup. \u00a0That just seemed like a lot to me. \u00a0I had to eyeball the butter, a little less than 1\/2 tablespoon per cup. \u00a0And I used about 2 teaspoons of sugar in each cup. \u00a0I guess that’s not a huge change and it probably doesn’t make any difference…<\/p>\n

I filled the cups 2\/3 full. \u00a0While filling them up I realized that there was going to be a lot of batter left over, enough for 2 or 3 more cupcakes. \u00a0They baked right up to the top of the cups, so each one could have used a bit more batter, but better to have them too short than overflowing. \u00a0Enjoy!<\/p>\n

Pineapple Upside Down Cupcakes<\/h2>\n

From Spoonful.com<\/a><\/p>\n

Ingredients<\/em><\/p>\n

<\/em>Battter<\/p>\n