Pineapple upside-down cupcakes
Bruno Albouze · ♥ 1.2K likes · 26.9K views · 2 min video
Timestamp
Ingredients
Method
Techniques
- 1 can pineapple slices
- 150 g sugar
- 60 g butter
- 5 g vanilla
- 30 g dark rum
- 100 g softened butter
- 100 g sugar
- 100 g egg
- 180 g flour
- 5 g baking powder
- 70 g milk
- 70 g heavy cream
Drain the pineapple slices over paper towels, saving the juice.
Add a drizzle of lemon juice; pour about 2 tablespoons of the caramel butter into each cavity.
Add the pineapple and bake about 30 minutes so the fruit caramelizes before the batter goes in.
- lemon juice
- 2 tbsp caramel butter mixture
Chop the remaining pineapple, saute dry, flambe with dark rum and set aside.
Beat softened butter with sugar; add the first egg, mix well, and add half the flour and baking powder; then the remaining egg and flour, then the milk and heavy cream.
Fold in the flambeed pineapple; fill the room-temperature mold and bake an additional 30 minutes.
Cool to room temperature before unmolding; serve with a cherry or with ice cream, no frosting.
Unmolding and serving