Pineapple Upside Down Mini Cupcakes

 

 

Pineapple Upside Down Mini Cupcakes with Brown Sugar Buttercream

 

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Who doesn’t love pineapple upside down cake???? Right, Well my sister doesn’t but ………..she liked these little bites of pineapple love.

Servings: 76 miniature cupcakes

Ingredients:

For Cupcakes:

  • 2 drained (very well cans of crushed pineapple)
  • 36 maraschino cherries, well drained & sliced in half
  • 3 eggs
  • 2 cups sugar
  • 1 cup canola oil
  • 1 cup (8 ounces) light sour cream
  • 1 teaspoons Mexican vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon Vietnamese cinnamon

1.  Preheat oven to 350 and line mini cupcakes with paper liner

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2. In a large bowl, beat eggs and sugar well. Beat in the oil, sour cream and vanilla until smooth.

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Sift together the dry ingredients (the flour, baking powder, baking soda, cinnamon, and salt).

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Add  dry mixture to egg mixture and mix well. Fold in the crushed pineapple.

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3. Fill the cupcakes using a number 60 scooper.

Finish the cupcakes off with a half a cherry on the top.

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Bake at 350 for 9 to 10 minutes.

Upside down cupcake

Brown Sugar Buttercream

Frosting Ingredients:

  • 2 sticks unsalted butter, softened
  • ½ cup  brown sugar (not packed)
  • 1/2 teaspoon cinnamon
  • 4 cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1/2 cup heavy cream or half and half

Directions:

1. Cream the butter and the  brown sugar.

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2. Add the cinnamon and the vanilla. Gradually add the confectionary sugar (not too quickly or you will have a cloud of sugar in your kitchen).

 

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Lastly add the heavy cream and mix and get ready to add to your piping  bags to frost these miniatures.

 

 

 

 

 

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