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Pineapple Upside Down Cupcakes

 
One serving costs about $0.5

$0.50 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish American
spoonacular Score:19%

Spoonacular Score: 19%

 

The recipe Pineapple Upside Down Cupcakes could satisfy your American craving in around 45 minutes. This recipe makes 10 servings with 316 calories, 4g of protein, and 12g of fat each. For 48 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, brown sugar, milk, and a few other things to make it today. 1 person were impressed by this recipe. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 20%. This score is rather bad. Try Pineapple Upside-down Cupcakes, Pineapple Upside-Down Cupcakes, and Pineapple Upside-Down Cupcakes for similar recipes.

Ingredients

Servings:
2 tsps
2 tsps baking powder
baking powder
0.5 cup
0.5 cup brown sugar
brown sugar
2 large
2 large eggs
eggs
10
10  maraschino cherries
maraschino cherries
10
10  canned pineapple rings
canned pineapple rings
1.5 cups
1.5 cups plain flour
plain flour
4.41 oz
4.41 oz salted butter
salted butter
0.67 cup
0.67 cup sugar
sugar
1 tsp
1 tsp vanilla extract
vanilla extract
0.5 cup
0.5 cup whole milk
whole milk
2 tsps baking powder
2 tsps
baking powder
0.5 cup brown sugar
0.5 cup
brown sugar
2 large eggs
2 large
eggs
10  maraschino cherries
10
maraschino cherries
10  canned pineapple rings
10
canned pineapple rings
1.5 cups plain flour
1.5 cups
plain flour
4.41 oz salted butter
4.41 oz
salted butter
0.67 cup sugar
0.67 cup
sugar
1 tsp vanilla extract
1 tsp
vanilla extract
0.5 cup whole milk
0.5 cup
whole milk
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Equipment

ice cream scoop
ice cream scoop
baking pan
baking pan
bread knife
bread knife
muffin tray
muffin tray
mixing bowl
mixing bowl
oven
oven
skewers
skewers
knife
knife
ice cream scoop
ice cream scoop
baking pan
baking pan
bread knife
bread knife
muffin tray
muffin tray
mixing bowl
mixing bowl
oven
oven
skewers
skewers
knife
knife


Instructions

  1. Begin by preheating oven to 350 F.
  2. Place 3.5 tablespoons of softened salted butter in a bowl. Make sure the butter is not cold from the fridge. Keep it in a warm place for an hour and it will be nicely soft.
  3. Add 1/2 cup of brown sugar.
  4. Mix the sugar and butter well. Until they look like breadcrumbs.
  5. Drain the pineapple rings from the juice.
  6. Grease a jumbo cupcake pan. Each cupcake dish should hold 1 pineapple ring comfortably.
  7. Place about a teaspoon of the butter-brown sugar mixture in each cupcake dish and press the mixture down.
  8. Place a pineapple ring on top of every layer of butter-brown sugar mixture.
  9. Add a maraschino cherry to each cupcake dish.
  10. Set the cupcake pan aside.
  11. In a large mixing bowl, add the rest of the softened salted butter.
  12. Cream it until its a mushy pile.
  13. Add 2/3 cup sugar.
  14. Cream the sugar and butter well. Make sure they are well combined.
  15. Add 2 large eggs. Mix well.
  16. Add 1 teaspoon of vanilla extract.
  17. Add 2 teaspoons of baking powder.
  18. Add 1/2 cup of whole milk. Mix well.
  19. Add 1.5 cups of plain flour.
  20. Mix well to combine.
  21. When the ingredients are well combined and the batter is ready, measure an equal portion of batter for each cupcake. I usually use a small ice cream scoop for this.
  22. Add the batter to the cupcake pans. The batter should reach about 3 to 4mm short of the top in the cupcake pan. DO NOT OVERFILL.
  23. Ensure all the cupcake dishes are filled.
  24. Place in the oven and bake for 20-25 mins. Watch the cupcakes. They are done when the tops are golden brown.
  25. You can check if the cupcakes are done by inserting a skewer stick or knife in the center of a cupcake. If it comes out clean, then its done.
  26. Cover with a clean kitchen cloth and let the cupcakes cool for 10 minutes.
  27. While they are still warm, use a very sharp knife or bread knife and slice the tops of the cupcakes off. You can eat the tops and do a taste test here or discard them.
  28. Run a thin knife around each cupcake in the pan if you think they are stuck to the pan.
  29. Plan a large baking tray over the cupcake pan. And quickly invert over.
  30. Immediately transfer these cakes to a large dish. Cover the dish with very tight cling wrap and keep the cupcakes in a warm place for a couple of hours or until you are ready to serve.
  31. This extra steaming process makes the cake super soft and moist.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.49
Ingredient
2 teaspoons baking powder
½ cups brown sugar
2 larges eggs
10 maraschino cherries
10 canned pineapple rings
1.5 cups plain flour
125 grams salted butter
⅔ cups sugar
1 teaspoon vanilla extract
½ cups whole milk
Price
$0.06
$0.35
$0.55
$0.36
$1.63
$0.25
$1.07
$0.18
$0.30
$0.17
$4.91
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Nutritional Information

Quickview
317k Calories
4g Protein
11g Total Fat
50g Carbs
1% Health Score
Limit These
Calories
317k
16%

Fat
11g
18%

  Saturated Fat
7g
44%

Carbohydrates
50g
17%

  Sugar
34g
39%

Cholesterol
65mg
22%

Sodium
113mg
5%

Get Enough Of These
Protein
4g
8%

Selenium
10µg
15%

Vitamin B1
0.22mg
14%

Phosphorus
112mg
11%

Folate
42µg
11%

Vitamin B2
0.18mg
10%

Vitamin A
416IU
8%

Calcium
80mg
8%

Iron
1mg
8%

Manganese
0.14mg
7%

Vitamin B3
1mg
7%

Vitamin C
5mg
6%

Potassium
220mg
6%

Fiber
1g
6%

Copper
0.11mg
6%

Magnesium
16mg
4%

Vitamin B6
0.08mg
4%

Vitamin D
0.55µg
4%

Vitamin B5
0.31mg
3%

Vitamin E
0.43mg
3%

Vitamin B12
0.17µg
3%

Zinc
0.4mg
3%

Vitamin K
1µg
1%

covered percent of daily need

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