East Timor Red with mini pineapple upside down cakes
Author: Jocelyn Freeman
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
Preheat oven to 350. Spray muffin tin with non stick spray and set aside.
Combine eggs, sugar, and pineapple juice, beat for 2 minutes.
In a small bowl, combine flour, salt, and baking powder.
Slowly add flour mixture to egg mixture and beat another 2 minutes. Set aside.
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.
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.
Bake for 25 minutes, and allow to cool for 5 minutes in the tin.
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/