Thursday, 5 June 2014


The first time I ever baked a pineapple upside down cake was during a class at school, and since then it's always been one of those nostalgic foods that brings back memories of running around the playground with friends, having loads of fun and not having anything to worry about. So to me it's a happy food, one that i don't bake that often but when I do it always puts me in a happy mood.

So I though as it's a sunny day, and I had no other plans I might as well bake up a batch of my pineapple upside down cupcakes (minus the cherries, as there not a favourite in my home). So if you (like me) remember baking the traditional pineapple upside down cake at school and want to teleport back in time and re-experience the taste of these delicious bite sized treats, then your in luck as I've written the recipe below:

110g butter
110g caster sugar
110g plain flour
2 eggs
1tsp vanilla
2tsp baking powder
1/4 tsp salt
1 tin cubed/crushed/ringed pineapple (or you can use a fresh pineapple)

For the caramel:
50g butter
12tbsp brown sugar


STEP 1: 
Put 1/2 tbsp butter into each section of a cupcake tin, followed by 1tbsp of brown sugar.

Place the cupcake tin into a preheated oven at 180degrees for 5 minutes, (to melt the butter and sugar).

In a separate bowl whisk the 110g butter with 110g caster sugar until light and fluffy.

Add the two eggs and vanilla to this mix and whisk until combined (don't worry if it looks curdled it will come together once the flour is added).

Add the baking powder and salt to the flour and mix together, then add this flour mixture to the egg
mixture and whisk for a couple of minutes until combined.

Take the cupcake tin out of the oven, and place some pineapple cubes/rings on top of the melted butter sugar (careful as the tin will be hot).

Add 1 tbsp of batter to each tin and place I the oven for 15-20 minutes or until golden brown and a toothpick comes out clean.

STEP 8: 
Leave to cool for only 5 minutes in the tin.

STEP 9: 
Using a pallet knife loosen the cupcakes from the tin.

STEP 10:
Quickly and carefully flip the tin upside down to release the pineapple upside down cupcakes, then let them cool for a further 15-20 minutes.

STEP 11: 
All that's left now is to sit back, relax and enjoy eating your pineapple upside down cupcakes whilst reminiscing on your childhood years! 

As always I made a video tutorial so if you want to give that a watch then please feel free:

I hope you enjoyed this recipe, if you do bake these then don't forget to tweet me a photo (I love seeing what you all bake).

Also if you have any recipes you want me to bake, then I'll be more than happy to give them ago, just leave your suggestions in huge comment section. 

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Rachel ward

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