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Pineapple Upside-Down

Cupcakes

2 Holiday Memorial Day

2 Description I figured, why not make a cupcake version of pineapple upside-


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

2 Field Notes I like these for Memorial Day, or for anytime you need a picnic
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.

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CB
Yield: 18 fruity cupcakes

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

2 Directions
1. Preheat oven to 350ºF. Heavily coat the rounded edge of the well. Press half a
insides of one 12-cup and one 6-cup cherry, rounded side up, into the center.
cupcake tin with nonstick cooking
4. Divide cupcake batter evenly over pine-
spray.
apple topping. Bake for about 17 min-
2. To make the pineapple topping, melt utes, or until toothpick inserted in cake
butter in a saucepan over medium heat. part shows a few moist crumbs. Cool
Add brown sugar, stirring occasionally, pans on racks for about 5 minutes.
until sugar bubbles. Divide butter-sugar
5. Run a small icing spatula or thin-
mixture among cupcake wells.
bladed knife around cupcakes and
3. Slice each fan-shaped chunk of pineap­ invert over a jelly-roll pan. If any of the
ple in half so that you end up with topping sticks to the tins, simply
thinner fan-shaped chunks. Place 4 of remove with a spoon and place on top
these pieces evenly over the butter- of cupcakes. Cupcakes are now ready
sugar mixture with the broader, to serve.
rounded part of the fan along the

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Mocha Chip Pound Cake
Cupcakes

2 Holiday Memorial Day

2 Description 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.

2 Field Notes 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.

2 Lifespan Cupcakes 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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DC
Yield: 18 mocha-flavored, chip-filled cupcakes

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

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

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Zesty Orange Pound Cake
Cupcakes

2 Holiday Memorial Day

2 Description Rich buttery pound cake gets a dose of orange zest


and a sweet orange glaze.

2 Field Notes 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.

2 Lifespan Cupcakes 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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DC
Yield: 18 orangey cupcakes

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

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

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