East Timor Red with mini pineapple upside down cakes
Author: 
Serves: 10 cupcakes
 
Ingredients
  • 2 eggs
  • ⅔ cup sugar
  • 5 Tbsp pineapple juice
  • 1 tsp baking powder
  • ⅔ cup flour
  • ¼ tsp salt
  • Topping:
  • ¼ cup butter
  • ⅔ cup dark brown sugar
  • 10 pineapple rings
  • 10 bing cherries, pitted
Instructions
  1. Preheat oven to 350. Spray muffin tin with non stick spray and set aside.
  2. Combine eggs, sugar, and pineapple juice, beat for 2 minutes.
  3. In a small bowl, combine flour, salt, and baking powder.
  4. Slowly add flour mixture to egg mixture and beat another 2 minutes. Set aside.
  5. In a small saucepan, melt together butter and brown sugar over low heat. Stir until sugar is completely dissolved and well combined. Add 1 tablespoon on the mixture to each well of the muffin tin.
  6. Place a pineapple ring in each well. Chances are, the pineapple rings from a can will not fit, so I just trimmed them to fit. Alternatively, you can use pineapple chunks. Place half of a cherry, skin side down, in the center of the pineapple ring. Top with batter.
  7. Bake for 25 minutes, and allow to cool for 5 minutes in the tin.
  8. Using a knife, loosen the edges of each cupcake. Invert the cupcake pan onto a cookie sheet or wire rack.
Recipe by the modern barista at https://themodernbarista.com/index.php/2016/06/22/east-timor-red/