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Pineapple upside down cakes They are small versions of classic candy. It is made of wet vanilla cake with a owl covered with brown sugar with caramel, juicy pineapple and cherry at the top.
Pineapple upside down cakes is a fun small version of classic dessert! These individual pineapple upside down from scratch made of simple ingredients and easy mixing, one, so they meet at any time.
Each cupcake contains brown Zabadani sugar, pieces of pineapple and cherries, so that you get all pineapple flavors upside down in each bite. It is ideal for parties, Potlucks, or whenever you need easy individual sweets.
Ingredient notes and alternatives
- Obesity: If you use salted butter, delete salt.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Marashino Cherry: Do not hesitate to delete if you prefer.
- Pineapple pieces: If 1 cannot have enough pineapple, you can use less per cupcake, or cut it in half so that they are thinner.
- precise: You can either weigh the flour or its drowning, and lightly stomach it in the measurement cup, and the level.
- Laban: Using the full milk will give you more soft cupcake.
How to make pineapple cakes upside down
Here you will find step -by -step instructions and photographs showing how this recipe works. The full recipe, including ingredients, is returned below.
Step 1: Heat the oven to 350 degrees Fahrenheit. Sprinkle the cake frying pan with non -stick spray.
Step 2: To top: cut the butter to twelve pieces ½-tablespoon. Put each piece of butter in each cavity of the cake frying pan.
Step 3: Put the pan in the oven for one minute, or even melting the butter. Raise the oven.
Step 4: Sprinkle 1 tablespoon of light brown sugar on the top of the melted butter in all cakes. Use a spoon to gently spread it evenly.
Step 5: Place 1 maraschino Cherry in each of them, surrounded by 5 pineapple pieces. lay aside.
Step 6: Add all cake ingredients to a large mixing bowl. Whisk even combined.
Step 7: Scooop 3 tablespoons of the mixture above pineapple and cherry in all cakes, so that each of them becomes completely full.
Step 8: Bake for 25-35 minutes, or until the toothpicks come out in the middle clean.
Step 9: Remove the cakes from the oven, then use a knife to gently reduce each of the pan.
Step 10: Let the cakes cool for room temperature, then move to the service.
Recipe tips!
- Power lubrication: You can grease the frying pan with fat, such as butter instead of using non -adhesive spray.
- mix: I strongly recommend that I fail the mixture by hand to avoid excessive overcoming. Overmixing can give you a difficult heavy cupcake.
storage
Store any pineapple remains upside down in a sealed container at room temperature. They will continue for 2-3 days when stored properly.
More cakes and cupcakes!
If you have tried a pineapple cupcake upside down, don’t forget to evaluate the recipe and leave me a comment below. I would like to hear from the people who made my recipes!
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Pineapple upside down cakes
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ingredients
directions
Heat the oven to 350 degrees Fahrenheit. Sprinkle the cake frying pan with non -stick spray.
To top: cut the butter to twelve pieces ½-tablespoon.
6 tablespoons of unused butter
Put each piece of butter in each cavity of the cake frying pan.
Put the pan in the oven for one minute, or even melting the butter. Raise the oven.
Sprinkle 1 tablespoon of light brown sugar on the top of the melted butter in all cakes. Use a spoon to gently spread it evenly.
12 tablespoons of light brown sugar
Place 1 maraschino Cherry in each of them, surrounded by 5 pineapple pieces. lay aside.
12 Marashino Cherry, 20 ounces can cut pineapple
Add all cake ingredients to a large mixing bowl. Whisk even combined.
1 ½ sifting cups every flour for purposes, 2/3 cup of granulated sugar, 1 ¾ 1 teaspoon of baking powder, 1/2 teaspoon of Kushir salt, 1 cup of milk, المرة cups of unusual butter, 1 teaspoon of vanilla extract, 1 big egg
Scooop 3 tablespoons of the mixture above pineapple and cherry in all cakes, so that each of them becomes completely full.
Bake for 25-35 minutes, or until the toothpicks come out in the middle clean.
Remove the cakes from the oven, then use a knife to gently reduce each of the pan.
Let the cakes cool for room temperature, then move to the service.
Notes
- Obesity: If you use salted butter, delete salt.
- Brown sugar: Dark brown sugar will also work in this recipe.
- Marashino Cherry: Do not hesitate to delete if you prefer.
- Pineapple pieces: If 1 cannot have enough pineapple, you can use less per cupcake, or cut it in half so that they are thinner.
- precise: You can either weigh the flour or its drowning, and lightly stomach it in the measurement cup, and the level.
- Laban: Using the full milk will give you more soft cupcake.
- Nutrition values are estimates.
feeding
Service: 1Cupcake | Thermal calories: 283kcal | Carbohydrates: 46Z | protein: 3Z | fat: 11Z | Saturated fat: 6Z | Unsaturated multiple fats: 1Z | Uncomfortable fat fats: 3Z | Fat by: 0.4Z | Cholesterol: 40Niche | Sodium: 118Niche | Potassium: 187Niche | Viber: 1Z | sugar: 33Z | Vitamin A: 359Iu | Vitamin A: 4Niche | Calcium: 77Niche | iron: 1Niche
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