Rum and Coconut Make this Piña-Colada Upside-Down Cupcake Extra Fun (Wink)
We’ve all had the classic pineapple upside-down cake. We’re used to a slice that’s topped with rings of canned pineapple and dotted with bright red maraschino cherries. This recipe updates the old familiar classic with smaller, individual servings, shredded toasted coconut and a hint of rum. Juicy pineapple is paired with toasted coconut, dark rum and sweet and spicy nutmeg. These are a great example of cakes that look a lot more complicated to make than it actually is!
PIÑA COLADA UPSIDE-DOWN CUPCAKES
Yields: 24 cupcakes
Cook Time: 1 hr
INGREDIENTS
- For the pineapple topping
- 1⁄2 cup brown sugar
- 4 ounces butter, melted
- For the cake
- 6 ounces unsalted butter, room temperature
- 1 cup granulated sugar
- 3 eggs, room temperature
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 1 cup pineapple juice
- 1 teaspoon vanilla extract
- 3 teaspoons dark rum (optional)
- 1 cup full cream milk
- 1⁄4 cup shredded coconut flakes, toasted
DIRECTIONS
- Preheat oven to 350°F.
- Grease cupcake tins with butter or non-stick spray.
- Evenly distribute the chopped pineapple among the bases of the cupcake tins.
- Spoon 1⁄2 teaspoon melted butter and a sprinkle of brown sugar in each tin. Set aside.
- In the bowl of a stand mixer, or with a hand beater on high-speed, cream the butter and sugar together until the mixture turns pale yellow in colour and appears fluffy.
- On low-speed, add eggs, one by one, scraping the bowl between each addition.
- In a separate bowl, sift flour, baking powder, nutmeg and salt. Set aside.
- Combine pineapple juice, vanilla, milk and dark rum. Set aside.
- Add the dry ingredients to the egg and butter mixture in three additions, alternating with the wet ingredients, scraping the bowl between each addition.
- Spoon the batter into the prepared cupcake tins, filling them three quarters of the way.
- Bake for 30 minutes.
- Once out of the oven, flip the entire cupcake tin onto baking tray and allow them to cool.
- Top with toasted coconut. Serve and enjoy!
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