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Tuesday, April 14, 2009

How to make...








Pineapple Upside-Down Cupcakes!!





We made these for my birthday in February, and they are so tasty, I thought I'd share them with you all!

Cupcake Recipe: (adapted from Vegan Cupcakes Take Over the World!)

Batter:
1 cup soy milk
1 teaspoon apple cider vinegar
pinch of turmeric
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine, softened
3/4 cup granulated sugar
2 1/4 teaspoons vanilla extract
Upside-down-ness:
1 can pineapple tidbits (or other size, sliced into small triangles)
1 jar marichino cherries
1/2 cup margarine (1 stick)
2 1/2 cups brown sugar

Preheat oven to 350*. Whisk the soy milk with the vinegar and set aside for a few minutes to thicken. After about 5 minutes, add the turmeric and stir. In another bowl, cream together the margarine and brown sugar. Add the vanilla and soy milk mixture. Then add the dry ingredients.
In a saucepan, melt the margarine on the stove. Add sugar, and mix. If it seems too wet, add more sugar. Too dry? Add a bit of olive oil, 1 teaspoon at a time. When it is cool, pat a tablespoon or two into each space in your muffin tin.



Next, place a few pineapple pieces in a circle, with a cherry in the middle. (I fit 3 pineapples per cake).















Ladle batter into the muffin tin, until the fruit is covered; about 2/3 of the way full. Bake at 350* for 20-22 minutes, or until the cake is browned. To remove from the tins, place a cookie sheet on top of the cakes. Flip it over, and let it sit for a minute or two, until the cakes are released. All of the syrup and fruits should come out with the cake. Enjoy!!













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