Michelle Evans-Fecci's pineapple upside down cupcake recipe
Put your bake-off skills to the test with this exotic, tropical pineapple upside down cake full of fruitiness.
Key information
Preparation time: 20 minutes
Cooking time:1 hour
Serves: 12
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
For the cupcakes
200g butter/margarine
200g caster sugar
200g self raising flour
1/2 tsp bicarb
3 large eggs
1 tsp vanilla
2-3 tbsp milk
12 pineapple rings
2 tbsp Demerara sugar
For the buttercream
150g softened butter
340g icing sugar
1/4 tsp coconut extract
1-2 tbsp milk
To decorate
Toasted desiccated coconut
12 maraschino cherries
Edible glitter (optional)
How to prepare Michelle Evans-Fecci's pineapple upside down cupcakes
To make the cupcakes
- Preheat oven to 170°C fan and line a 12-hole cupcake tin with paper cases.
- Cut a piece out of each pineapple ring so they fit into paper cases.
- Beat butter and sugar together until light and fluffy, then add eggs, flour, bicarb, vanilla and mix well. Add enough milk to loosen the mixture a little.
- Fill each paper case 3/4 full, then top with pineapple ring.
- Scatter a little Demerara sugar onto each cupcake and bake for 20-25 minutes or until skewer comes out clean.
- Place jam into piping bag and snip the end. Once cupcakes are cooled, poke a little hole into each cupcake with a skewer and pipe in the cherry jam.
To make the buttercream
- Beat butter then add icing sugar until smooth and light. Add coconut extract and enough milk to loosen.
- Place buttercream into piping bag with a round nozzle and pipe a swirl on top. Roll cupcake into toasted coconut, then add a swirl to the top of each one.
- Place cherries into glitter pot and shake to remove the excess. Top each cupcake with a cherry!
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