Ms. Carol's Pineapple Upside Down Cupcakes!
2014-11-12 18:59:27
Serves 12
Hello again, savvy savers! For this weeks Throwback Thursday, I wanted to share one of my favorite recipes as a child in the 1990's, that of Ms. Carol's Pineapple Upside Down Cake! This recipe was my Grandmother, Ms. Carol, and she would often make it for me when I had a school event, and I would love coming home to our home smelling of warmed brown sugar, pineapple, and cherries! What's really neat, is my grandmother would make this recipe, mini-me sized, as smaller, handheld cupcakes for me, and that's how I continue to make this recipe as well! So, without further ado, Ms. Carol's Pineapple Upside Down Cupcake Recipe!My Grandmother, Ms. Carol's, down home recipe for Pineapple Upside Down Cake, a recipe that is simple to make, freezes well, and can be served warm or cold, and is always a treat!
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
- 6 tablespoons butter, cubed
- 1 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 small pineapple, peeled, cored, spiral sliced
- 12 maraschino cherries
- 3 eggs
- 2 cups sugar
- 1 cup canola oil
- 1 cup (8 ounces) sour cream
- 2 teaspoons vanilla extract
- 2-1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Whipped topping
Instructions
- Line the bottom of 12 greased jumbo muffin cups with cupcake liners
- In a small saucepan, melt butter over low heat
- Slowly, stir in brown sugar and corn syrup
- Cook, while continuously string over medium heat for four-six minutes
- At this point, the sugar is dissolved into a syrup
- Remove the sauce pan from heat.
- Spoon 1 tablespoonful iof the syrup mixture into each muffin cup
- Next, top each cupcake with a pineapple slices, cut into slices to resemble a star, and a single cherry in the center
- Meanwhile, in a large bowl, Cream two eggs and sugar until thick
- Now, fold in the oil, sour cream and vanilla until smooth
- In a separate bowl, combine the flour, baking powder, baking soda and salt
- Then add the dry ingredients into egg mixture, and mix well
- Returning to the muffin cups, add the batter to each cup until the cups are two-thirds full
- Bake the cupcakes at 350° for 28-32 minutes
- Cupcakes will need to be cool for 5 minutes on stove top
- After five minutes, transfer cupcakes to wire racks to cool completely
- Garnish each cupcake with whipped topping
- Enjoy!
Notes
- This recipe will yield 1 dozen cupcakes. The cupcakes can easily be frozen, for up to six months, in liners and double freezer bags. Enjoy!
Adapted from Carol Overstreet
Adapted from Carol Overstreet
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