hello pears. doesn’t this just look super flavorful?
yesterday was such a busy day! i worked, then jetted to a hair appointment by my good friend kristen of salon magnolia, then headed right to a dinner at pita jungle with some of my favorite ladies. the lentil fetoosh i spoke about earlier this week quickly got devoured by my friend shelby and i. and there may or may not have been hummus and garlic new potatoes involved.
we also stopped for fro-yo at swirl it (thanks for suggesting it danielle). i had no-fat reeses peanut butter with cake batter (!!). sadly, my camera was out of battery so i wasn’t able to take any photos of the nights food.
after that i need a workout. and i’ve been dying to run, but can’t get rid of this cold. i tried running the other day, but after my throat was killing me and my voice kept wavering. dear cold, go away. maybe i’ll try again today.
back to the goods: i set about the task of making pineapple upside-down cupcakes for a co-worker who is having a birthday friday.
first, mix your cupcake batter ingredients together until smooth. thanks for my mixer mom! 🙂
then, spray your cupcakes pans, melt your butter and add 1 tsp to each cupcake tin followed by 1 tsp of brown sugar. i don’t normally like butter, but in this form, it’s the perfect pearing of a yummy cupcake topping. so wrong in so many ways, but yet so right.
today is also my little sister’s 13th birthday! 🙂 happy birthday hannah! i was assigned bread and salad duty and i have that salad recipe coming soon. it’s a creative one 🙂
pineapple upside-down cupcake recipe:
8 T (1 stick) butter
3/4 cup brown sugar
2 cans crushed pineapple
12 maraschino cherries, cut in halves
2-1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
1 tsp vanilla extract
1/2 cup (1/2 stick) butter
1/2 cup pineapple juice (from crushed pineapple cans)
preheat oven to 350 degrees. spray the cupcakes pans with olive oil spray or pam (do not use cupcake tins). in a large bowl, beat the eggs, sugar, vanilla extract, butter and pineapple juice until creamy. in another bowl, sift flour, salt, baking soda and baking powder together. slowly add flour mixture to egg mixture and mix together until smooth. for the topping heat butter in microwave until melted then pour 1 tsp into each cupcake tin. put about 1 tsp brown sugar into each tin followed by a lining of crushed pineapple. place half of a cherry round-end down into the tin and pour batter over the toppings, filling about 3/4 full. bake for 18-21 minutes or until golden brown. allow cupcakes to cool for about 10 minutes. take a butter knife to loosen around the cupcakes then take the pan and flip fast onto a cutting board. the cupcakes should come out really easy. put in cupcake holders. makes 24 cupcakes.