Monday, July 26, 2010
Pineapple Upside Down Minis
So I have a confession to make. I had fully intended on making up a pineapple upside-down CUPCAKE recipe…. and errr inadvertently ended up with something else. hah I set out SO excited about my little cupcake venture. Anyhow, I bought all my ingredients and went on my merry way making my batter, and getting all the little tins ready to go! I popped them in the oven, and very excitedly waited for them to to rise and get that beautiful golden brown color. I could just taste them already!!! As they baked, I whipped up a pineapple brown sugar buttercream that would compliment them perfectly. The kitchen buzzer went off, and I danced across the kitchen all proud of myself for this winner of a dessert that I was about to finish creating. I pulled the cupcakes out and as they cooled, one by one they began to collapse. UGH!! I was so bummed out! I let them cool anyways and left the kitchen in defeat. About 45 minutes later I got up the nerve to go back to the kitchen and clean up my big ol’ mess! I decided to peel one of the papers back to at least see it they tasted good. When I flipped it over, I couldn’t help but gasp at the cuteness! Then I took a bite, and (sigh) DELICIOUSNESS. What I thought was an epic fail, turned out to be a fabulous little mini dessert!
You know what they say: “When life gives you lemons, make some lemonade!!!” 🙂
Pineapple Upside Down Minis
1 Box Duncan Heinz Yellow Cake Mix
(plus the ingredients it calls for on the box- oil, eggs, & water)
1 Small Box Vanilla Instant Pudding
3/4 Cup Crushed Pineapple
Brown Sugar (1 tsp per muffin Cup)
Butter (1/2 tsp per muffin Cup) - about 1 stick per batch
Maraschino Cherries (halved)
Mix the cake batter according to the box instructions, adding the vanilla pudding powder and the crushed pineapple to it. Beat until smooth and then set aside.
Prepare two 12 cup muffin tins (24 total "muffins") by putting the paper muffin cups into the tins. In each individual muffin cup, put 1 tsp of brown sugar followed by 1/2 tsp of melted butter. Next, carefully place one cherry half (cut side up) into each muffin cup. Surround each cherrie half with three pineapple tidbits.
Carefully scoop about 1/4 cup of the batter on top of each muffin cup (filling them to about 3/4 full). Repeat until all muffin cups are full. Bake on 350 for 18-22 minutes. The tops will be golden brown. Pull out of the oven and allow to cool completely. The Pineapple minis will sink drastically, but don't fret! That's what they are supposed to do... haha
Once cooled, peel the paper away and turn upside down. Voila... little mini pineapple upside down cakes.
Delicious little bite sized treats! So CUTE! I mean, come on, anything is cuter when made into bite sized versions of themselves!