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

Yields1 Serving
Cook Time1 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

1

Preheat oven to 350°F.

2

Grease cupcake tins with butter or non-stick spray.

3

Evenly distribute the chopped pineapple among the bases of the cupcake tins.

4

Spoon 1⁄2 teaspoon melted butter and a sprinkle of brown sugar in each tin. Set aside.

5

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.

6

On low-speed, add eggs, one by one, scraping the bowl between each addition.

7

In a separate bowl, sift flour, baking powder, nutmeg and salt. Set aside.

8

Combine pineapple juice, vanilla, milk and dark rum. Set aside.

9

Add the dry ingredients to the egg and butter mixture in three additions, alternating with the wet ingredients, scraping the bowl between each addition.

10

Spoon the batter into the prepared cupcake tins, filling them three quarters of the way.

11

Bake for 30 minutes.

12

Once out of the oven, flip the entire cupcake tin onto baking tray and allow them to cool.

13

Top with toasted coconut. Serve and enjoy!

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

1

Preheat oven to 350°F.

2

Grease cupcake tins with butter or non-stick spray.

3

Evenly distribute the chopped pineapple among the bases of the cupcake tins.

4

Spoon 1⁄2 teaspoon melted butter and a sprinkle of brown sugar in each tin. Set aside.

5

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.

6

On low-speed, add eggs, one by one, scraping the bowl between each addition.

7

In a separate bowl, sift flour, baking powder, nutmeg and salt. Set aside.

8

Combine pineapple juice, vanilla, milk and dark rum. Set aside.

9

Add the dry ingredients to the egg and butter mixture in three additions, alternating with the wet ingredients, scraping the bowl between each addition.

10

Spoon the batter into the prepared cupcake tins, filling them three quarters of the way.

11

Bake for 30 minutes.

12

Once out of the oven, flip the entire cupcake tin onto baking tray and allow them to cool.

13

Top with toasted coconut. Serve and enjoy!

Piña Colada Upside-Down Cakes
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