Pineapple Upside Down Cupcakes – Pinterest FAIL
David shared a recipe with me on my Facebook wall. Doesn't he know you're supposed to PIN those things? His message read "Make these for me!" How can I resist? I don't like to bake but since he asked so "nicely" I thought I would give it a shot. Let me put this out their first...DO NOT follow this recipe. You'll see why shortly.
This is a screen shot of the post he made on my Facebook page. They do look yummy, don't they? So, I did what I would normally do, visit the link and pin the recipe to my Pinterest account for later.
Here is the original recipe, again...do not follow this recipe. You'll see why in a minute. I make some recommendations for adjustments later.
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half
1. Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.
Sounds easy enough right? Well let's look at the numbers.
In step 2 it instructs you to cut the pineapple slices into 4 pieces and set aside - A 20 ounce can of pineapple has 10 slices. If I cut 10 slices into 4 pieces I have 40 pieces of pineapple. If I place two slices into the bottom of the muffin tin I would need 48 pieces, wouldn't I? So I was 8 pieces short and ended up just putting one slice into the last few tins.
In step 3 it instructs you to spoon 1 1/2 teaspoons of the butter and brown sugar into each tin. There isn't enough for that so I ended up scooping some out of those tins I already filled to finish filling all of my tins.
Step 3 also instructs you to put 1/4 cup of batter into each cup. I ran out of batter after filling 18 cups so I had 6 more cups with only half the pineapple slices and only part of the butter and sugar that I just threw away.
So, this recipe does NOT make 24 cupcakes but only 18. So save yourself the headache and only fill 18 tins and it should work out almost perfect. You can use the left over pineapple and maraschino cherries to make yourself a nice rum punch. Or, as David suggested, forget the muffin tins and just make one big cake!