Ooey, Gooey and oh so sticky sweet. Kudos to my mom for passing along this decadent recipe for a Pineapple Upside-Down Cupcake via Taste of Home. Pineapples have always been one of my favorite flavors to incorporate into baking. With every bite, I'm immediately reminded of the days when I was laying on the beaches of Maui, a ukelele playing in the background while the island waves crashed ashore. It floods my mind with happy memories and creates a sense of calm for me.
The sweetness of pineapples combined with juicy maraschino cherries drenched in a sticky brown sugar glaze make these jumbo size cupcakes pure bliss. Fairly easy to make, these jumbo treats make an impressive statement for social gatherings and won't leave you stuck in the kitchen for hours. It's a perfect blend of the sweet summer days gone by and the comforting days of fall yet to come.
Ingredients: Makes 12 Jumbo Cupcakes
6 tablespoons butter, cubed
1 cup light brown sugar, packed
2 tablespoons light corn syrup
1 small pineapple, peeled and cored
(use fresh pineapple already cut into 1/2" slices to save time)
12 maraschino cherries, drained
2 cups sugar
1 cup canola oil
8 oz sour cream
2 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.
Melt Butter over low heat in a small sauce pan. Stir in the Brown Sugar and Corn Syrup. Cook over medium heat while stirring, until sugar has dissolved. Remove from heat. Spoon 1 tblsp into each muffin cup. Top each with a Pineapple Slice and Cherry.
In a large bowl, beat Eggs and Sugar until thick and lemon colored. Beat in Oil, Sour Cream and Vanilla. In a seperate bowl, combine Flour, Baking Powder, Baking Soda and Salt. Add to egg mixture and beat well.
Fill muffin cups 2/3 full. Bake at 350 for 20-30 mins or until a toothpick is inserted and comes out clean. Cool for 5 minutes. Gently flip pan upside over a wire cooling rack.