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Pineapple Upside-Down
Cupcakes
62
2HolidayMemorial Day
2descriptionI \ue000gured, why not make a cupcake version o\ue001 pineapple upside-
down cakes? They work beauti\ue001ully. The buttery brown sugar glaze holding in the \ue001ruit
is as tasty as ever.
2Field notesI like these \ue001or Memorial Day, or \ue001or anytime you need a picnic

dessert, because they do not have to be re\ue001rigerated and they stay very moist. You will
need a plate and \ue001ork, but at a picnic you will have those around anyway. Just pack
these in disposable plastic containers.

2liFespanCupcakes may be baked 1 day ahead. Store at room temperature in
airtight container.
63
C B
y\ue004\ue002\ue005\ue001: 18 \ue001ruity cupcakes
2ingredients
p\ue004\ue006\ue002\ue000\ue008\ue008\ue005\ue002 \ue009\ue007\ue008\ue008\ue004\ue006\ue003:
6 tablespoons (3\u20444 stick) unsalted butter,

at room temperature
1 cup frmly packed light brown sugar
2 cups canned pineapple chunks packed in

juice, drained
9 maraschino cherries, halved
1 batch batter \ue000rom Yellow Cupcakes
(page 19)
1. Preheat oven to 350\u00baF. Heavily coat the
insides o\ue000 one 12-cup and one 6-cup
cupcake tin with nonstick cooking
spray.
2. To make the pineapple topping, melt

butter in a saucepan over medium heat. Add brown sugar, stirring occasionally, until sugar bubbles. Divide butter-sugar mixture among cupcake wells.

3. Slice each \ue000an-shaped chunk o\ue000 pineap-

ple in hal\ue000 so that you end up with
thinner \ue000an-shaped chunks. Place 4 o\ue000
these pieces evenly over the butter-
sugar mixture with the broader,
rounded part o\ue000 the \ue000an along the

rounded edge o\ue000 the well. Press hal\ue000 a
cherry, rounded side up, into the center.
4. Divide cupcake batter evenly over pine-

apple topping. Bake \ue000or about 17 min-
utes, or until toothpick inserted in cake
part shows a \ue000ew moist crumbs. Cool
pans on racks \ue000or about 5 minutes.

5. Run a small icing spatula or thin-

bladed kni\ue000e around cupcakes and
invert over a jelly-roll pan. I\ue000 any o\ue000 the
topping sticks to the tins, simply
remove with a spoon and place on top
o\ue000 cupcakes. Cupcakes are now ready
to serve.

2directions
Mocha Chip Pound Cake
Cupcakes
64
2HolidayMemorial Day
2descriptionThe basic pound cake batter gets a bunch o\ue001 miniature semisweet
chocolate morsels \ue001olded in, along with a bit o\ue001 instant espresso powder dissolved in
Kahl\u00faa liqueur. A dark chocolate ganache glaze partially covers the tops.
2Field notesWithout the ganache glaze, these pack well \ue001or a picnic. They are
still portable with the glaze: Just make sure to pack them tightly in a single layer in an
airtight container and place them in a cooler to keep them slightly chilled.
2liFespanCupcakes may be baked 2 days ahead; glazed cupcakes are best served
the same day. Store at room temperature in airtight container.
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