Cupcakes are popular for a reason. They don’t take much time at all. Back in the dark ages, when I was a kid you basically had four kinds of cupcakes:
- Vanilla with vanilla frosting
- Chocolate with chocolate
- Vanilla with chocolate
- Chocolate with vanilla
It was really very simple. And boring.
At some point when I was busily concentrating on souffle au chocolat and puff pastry, cupcakes were upgraded. Numerous times.
Now cupcakes have fillings. They have sauces. They do everything but get up and dance.
Sundays are perfect days for cupcakes. At least for me. (Yes there are many incomplete sentences in this post. It has been that kind of week) I get home from church and cupcakes can bake while I am fixing the rest of the meal. I would love to say that I am spo organized I have meals prepared on Saturday, ready for my family to enjoy but that just isn’t true. It used to be that way..once upon a time… a long, long time ago. Back in the days of beds that were made, laundry that was folded, and bathrooms that were clean.
Could we have a moment of silence? I think I need it.
Kids, homeschooling, working full time plus, a divorce, a remarriage…well dang. The organized gene I used to have packed up and moved to Martha Stewart’s hood because it sure isn’t here.
Back to cupcakes.
SO.
I wanted something light, quick, and yummy. I love pineapple upside down cake but there just wasn’t time to mess with it. AHA! CUPCAKES!
I grabbed my favorite italian cream cake recipes (which reminded me I needed to post it soon) and made some adjustments. The result?
Oh..My… These cupcakes are like biting into a cloud..they are so light! But the richness of the brown sugar syrup and the fresh sweet tang of the pineapple and crunchy pecans all mixed together in buttery goodness? It is an aria composed by Schubert and Beethoven, and then directed by Mozart.
Best of all? 30 minutes maximum until you are uncontrollably popping these babies into your mouth.
So, delicious…pretty…yummy…easy…. uber-fast… what more could you ask? Perfect for a family Easter potluck or anything else you might want to bring them to.
Yes you can freeze them.
Seriously? Why are you still here? I expected to look up and see the whole blog cleared of people as they rushed to the local grocer for ingredients. You better hurry. You aren’t the only one that read this and the store may be sold out before you get there.
If you are feeling just the tiniest bit impish then drop about 2 tablespoons of rum in the cake batter.
I love having chickens. They really don’t cost much to feed, the eggs are basically free, and look at the color of those yolks. Conventional bakeries have to add food color to make their baked goods golden and buttery looking…not me! If you can’t have chickens are organic, free range eggs worth it? Yeah. I think they are. They have more flavor…I think they beat up better and are richer. Try to find a local source rather than getting them at the store. It can save you some money.
Fold the egg whites in gently. This cake is airy and you don’t want to deflate it. Look at the rich color of the batter. Healthy chickens. Just sayin’.
Writing and adding images to this post has literally taken much longer than it did to make the cupcakes.
Recipe: Pineapple-Pecan Upside Down Cupcakes
Summary: Just like pineapple upside down cake only quicker
Ingredients
- 12 tbs (3/4 cup) brown sugar
- 1/4 cup butter
- 1 tall can crushed pineapple, drained (12-14oz?)
- 3/4 c pecans, chopped
- 5 eggs, room temperature
- 2 cups sugar,divided into 1 cup portions
- 1 cup butter, room temperature
- Pinch of kosher salt
- 2 tsp vanilla
- 1 tsp baking soda
- 3/4 c whole buttermilk (not low fat)
- 1/3 cup juice reserved from pineapple
- 2 c white, all purpose flour
Instructions
- Preheat oven to 325F
- Spray muffin tins with cooking spray or butter them
- Add 1 tsp of butter to each of 12 muffin tins and place in the oven to melt (about 3 minutes or so)
- Add 1 tbs of brown sugar to each tin
- Add 1 tbs of pecan to each muffin tin
- Add 1 tbs or so of the pineapple to the muffin tin
- Set the muffin tin aside
- Mix the flour and salt in a bowl, set aside
- Carefully separate egg yolks and whites
- Beat egg whites on high until soft peaks form.
- Add 1 c of sugar slowly continuing to beat until the egg whites are stiff and glossy
- Set egg whites aside
- Beat butter and remaining sugar until creamy
- Add salt and vanilla and beat in egg yolks one at a time
- Batter will look a bit like whipped cream
- Stir the baking soda into the buttermilk
- Begin with the flour and add it to the butter mixture alternating with the buttermilk, mix well after each addition but don’t beat too much
- Fold in the egg white mixture, gently
- Spoon into muffin tins on top of the pineapple mixture
- Bake for 20 minutes or until a toothpick inserted halfway down in center comes out clean
- Cool for 5 minutes and then turn out on a platter
Quick Notes
Make sure all ingredients are at room temperature for best results
Cooking time (duration):30
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (General)
My rating:
| Nutrition Information:serving size 1 Calories 514 Fat 26.3 (saturated 13.2)Carbs 66.4 Protein 6.0
|
images:(c) marye audet
