Many years ago, in the very early days of this blog, I made some pineapple upside down cupcakes for my birthday. Last week, I made them again for John's birthday- with one tiny modification.
I added some rum.
Seeing this bottle always makes me want to act out that scene from Juno, "I am the KRA-KEN from the deep!" (ok, forget about wanting to... I usually do it.)
Here are the usual cake suspects:
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 teaspoons vanilla extract
1 Tbsp. rum
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
1 Tbsp. rum
Upon re-making this, I discovered that this was a lot of upside-down-ness. In fact, it was the perfect amount of sugar/butter for double the amount of batter (which is how much I made), so feel free to halve it, if you only want 2 dozen or so cupcakes.
Mix together the soy milk and vinegar. Set aside. Mix together the dry ingredients. Set aside. Cream together the margarine and sugar. Now that every dish in your house is dirty, you're ready to mix them together.
My secret here is that I mixed them by hand, then whipped out my immersion blender. Worked like a charm to get rid of lumps!
Drop in about 2 Tbsp. of the sugar mixture, topped by a variety of the cherries and pineapples. Then add enough batter to cover the fruits, without escaping from the tins.
Bake at 350* for about 20-22 minutes, until the cake is browned and done all the way through.
Try to be patient while they are slightly cooling. Loosen the edges with a butter knife or small spatula (what finally worked for me). Then flip them over onto a plate or tray.
Try not to be too sad when some of them fail to come out properly. They will still taste delicious, even if you feel the urge to hide the evidence. (which I totally did!)