Pineapple Upside-Down Cupcakes

2 Holiday 2 description 2 Field notes

Memorial Day

I figured, why not make a cupcake version of pineapple upsideis as tasty as ever. I like these for Memorial Day, or for anytime you need a picnic

down cakes? They work beautifully. The buttery brown sugar glaze holding in the fruit

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

2 liFespan

Cupcakes may be baked 1 day ahead. Store at room temperature in airtight container.

62

CB
yield: 18 fruity cupcakes

2 ingredients
pineapple topping: 6 tablespoons (3⁄4 stick) unsalted butter, at room temperature 1 cup firmly packed light brown sugar 2 cups canned pineapple chunks packed in juice, drained 9 maraschino cherries, halved 1 batch batter from Yellow Cupcakes (page 19)

2 directions
1. Preheat oven to 350ºF. Heavily coat the insides of 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 fan-shaped chunk of pineapple in half so that you end up with thinner fan-shaped chunks. Place 4 of these pieces evenly over the buttersugar mixture with the broader, rounded part of the fan along the rounded edge of the well. Press half a cherry, rounded side up, into the center. 4. Divide cupcake batter evenly over pineapple topping. Bake for about 17 minutes, or until toothpick inserted in cake part shows a few moist crumbs. Cool pans on racks for about 5 minutes. 5. Run a small icing spatula or thinbladed knife around cupcakes and invert over a jelly-roll pan. If any of the topping sticks to the tins, simply remove with a spoon and place on top of cupcakes. Cupcakes are now ready to serve.

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Mocha Chip Pound Cake Cupcakes

2 Holiday 2 description 2 Field notes 2 liFespan

Memorial Day

The basic pound cake batter gets a bunch of miniature semisweet

chocolate morsels folded in, along with a bit of instant espresso powder dissolved in Kahlúa liqueur. A dark chocolate ganache glaze partially covers the tops. Without the ganache glaze, these pack well for 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. Cupcakes may be baked 2 days ahead; glazed cupcakes are best served

the same day. Store at room temperature in airtight container.

64

DC
yield: 18 mocha-flavored, chip-filled cupcakes

2 ingredients
18 paper liners of your choice 1 batch batter from Pound Cake Cupcakes (page 21; see step 2 below) 2 teaspoons instant espresso powder 2 teaspoons Kahlúa ⁄3 cup miniature semisweet chocolate morsels 1 batch Ganache Glaze and Frosting (page 28)
2

2 directions
1. Preheat oven to 325ºF. Place paper liners in all wells of one 12-cup and one 6-cup cupcake tin. 2. Prepare the cupcake batter as described through the part in step 3 where you have beaten in the vanilla extract. Dissolve the espresso powder in the Kahlúa and beat it into the batter. Proceed with recipe through end of step 3. Fold in chocolate morsels. 3. Divide batter evenly among cupcake wells. Bake for about 25 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove the cupcakes to cooling racks to cool completely. 4. Cool prepared ganache until it has thickened. It should be somewhere between pourable and spreadable—like mayonnaise. Use a teaspoon to pour/ spread about a tablespoon on top of each cupcake. You don’t have to go to the edges (see photo). Chill briefly to set glaze. Cupcakes are now ready to serve.

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Zesty Orange Pound Cake Cupcakes

2 Holiday 2 description 2 Field notes 2 liFespan

Memorial Day

Rich buttery pound cake gets a dose of orange zest and a sweet orange glaze.

Many of us attend picnics or go to friends’ homes for Memorial

Day, and these pack and travel very well, making a great hostess offering. Make sure the cupcakes are completely cooled before glazing. Cupcakes may be baked 2 days ahead; glazed cupcakes are best served

the same day. Store at room temperature in airtight container.

66

DC
yield: 18 orangey cupcakes

2 ingredients
18 paper liners of your choice 1 batch batter from Pound Cake Cupcakes (page 21; see step 2 below) 1 tablespoon orange zest glaze: 3 ⁄4 cup confectioners’ sugar (or more if necessary) 2 tablespoons freshly squeezed orange juice

2 directions
1. Preheat oven to 325ºF. Place paper liners in all wells of one 12-cup and one 6-cup cupcake tin. 2. Prepare the cupcake batter as described through the part in step 3 where you have beaten in the vanilla extract. Beat in orange zest. Proceed with recipe. Divide batter evenly among cupcake wells. Bake for about 22 minutes, or until a toothpick inserted in the center shows a few moist crumbs. Cool pans on racks for 5 minutes, then remove the cupcakes to cooling racks to cool completely. 3. To make the glaze, whisk together confectioners’ sugar and orange juice until smooth. It should look slightly opaque and be free of any lumps; you might have to whisk vigorously. If you would like to make it thicker you may add more sugar, which will make a more opaque glaze. However, more sugar equals more sweetness, which I do not think is necessary. 4. Use a teaspoon to drizzle glaze on top of cupcakes. Once it is set, you may reglaze to build up the glaze a little bit. Allow the glaze to set and dry. Cupcakes are now ready to serve.

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