Blue Hawaii Upside-down Pineapple Cupcake
Sometimes we want to be like kids again and sometimes we just want to enjoy the perks of adulthood. Most of the time you just can't do both. But, as they say...when there is a will there is a way:
I do like sweets and I do love bake goods. The current wife claims that she doesn't have a sweet tooth but she always ends eating most of my candy and chocolates... I do like to drink -sometimes- and the current wife doesn't...or at least that is what she claims....
In the last Library's book sale I bought a weird book called "Booze Cakes" . The title on its own grabbed my attention so I bought it (I can't resist sales!!!) just to discover later on that their ideas are great but some of the bake good recipes I can do better (sorry...to the book's authors) as I have baked most of the things they have recipes for. Been there done that kind of thing.
They have this Blue Hawaii Upside-down Pineapple Cupcake recipe and I loved the idea (who doesn't like cupcakes?...who doesn't like cocktails?...) so the combo sounds great to me.
Based on my own upside-down pineapple cake recipe I bake, I decided to give it a try. I used my cupcake recipe and I used their idea of the cocktail combo plus plus... I did increased the Rum and Curacao amount by quite a bit and I did change the way to incorporate them into the recipe. The end result was absolutely fantastic. The cupcakes were (I know... "were" because the current wife ate them all but one) out of this world good. They are moist, aromatic and flavorful. They are NOT by far a kids treat but if you are having friends over -I never do because I have no friends- this can be the cherry in the cake after a good dinner. I can guarantee you that they will disappear!
Blue Hawaii Upside-down Pineapple Cupcake
Cooking Time: 60 Minutes Makes 12 servings
65g Butter, room temperature
1/2 Cup brown sugar
4 Tbsp Rum
10 canned pineapple rings, drained
12 Maraschino cherries (store bought)
For the cake
125g Butter, room temperature
2/3 Cup caster sugar
1/8 Tsp Salt
2 Large eggs, room temperature
1 Tsp vanilla extract
1 1/2 Cups sifted flour
2 Tsp Baking powder
1/4 cup milk
For the Finishing
1/4 Cup Curacao
1/4 Cup Rum
1/4 Brown sugar
1. Preheat oven to 350°F.
2. Place the 65 g of room temperature butter in your electric mixer bowl and add 1/2 Cup of brown sugar. Mix well until soft but a bit crumby. Add the 4 tbsp of rum.
3. Drain the pineapple rings from the juice but keep the juice. Reserve
4. Grease your cupcake pan. Here you have 2 choices: you can use a “jumbo” cupcake pan or a medium size cupcake pan -that is what I used-, If you use the “jumbo” one, then you will have less cupcakes but of larger size and the pineapple will be whole. I like smaller bite size cupcakes, so I went for the smaller, regular cupcake pan.
5. Place about a teaspoon of the butter-brown sugar-rum mixture in each cupcake dish and press the mixture down.
6. Place a pineapple ring on top of every layer of butter-brown sugar-rum mixture if you are doing the jumbo cupcakes OR break in medium size pieces the pineapple rings and place them in each cupcake dish trying to recreate a ring (remember that the cherries will go in the center!).
7. Add a Maraschino cherry to each cupcake dish. Reserve
8. In a large mixing bowl, add the 125g of the room temperature butter and the salt and add the sugar. Mix until soft and creamy, then add one egg and mix again until incorporated. Add the second egg until fully incorporated.
9. Add the vanilla extract. Reserve
10. In a separate bowl, sift the flour and the baking powder and mix.
11. Now we are going to incorporate our dry ingredients to our buttery mix we have in the electric mixer bowl. Add 1/3 of the dry mix and incorporate well (about 2 minutes), then add the pineapple juice, then 1/3 of the flour mix and incorporate (about 2 minutes), add the milk and finally add the last bit of flour mix and incorporate.
12. NOTE! If your mix is too dry (happens often) then just add a bit of the pineapple juice and mix. We want a soft batter…not liquid but definitely not heavy and dry.
13. When the batter is ready, divide an equal portion of batter for each cupcake dish. I usually use a spoon full for this.
14. After dividing in equal parts the batter (you know…take a bit from this one and put it in that one kind of thing…), tap the pan to get rid of air bubbles. REMEMBER DO NOT OVERFILL!.
15. Place in the oven and bake at 350°F for 20-25mins. Watch the cupcakes. They are done when the tops are golden brown. They will be a bit -or a lot- overflowed than the actual mold. No worries…we can eat those separately.
16. Allow the cupcakes cool for 10 minutes on their own pan.
17. While they are still warm, use a very sharp knife or bread knife and slice the tops of the cupcakes off. You can eat the tops later on…. they should taste great!
18. Make sure that you don’t have a stuck cupcake, so run a soft spatula around each one to make sure they will unmold easily.
19. Plan a large baking tray over the cupcake pan. And quickly invert over. Then, one by one and super carefully transfer them to a cooling rack. Allow them to cool for about 1 hour.
20. Once the cupcakes are room temperature, we are going to add the grownup part: in a small coffeecup dish put the Curacao. Carefully take each cupcake and press on the liquor until is fully incorporated to the cupcake base (it will look blue!…easy) and put them back on the cooling rack.
21. Now, we are going to add the final touch: in a small sauce pan mix the 1/4 cup of rum and the final 1/4 cup of brown sugar. Using low heat do a syrup. Pour the rummy syrup on top of each cupcake. If you ran short, then just do a bit more syrup. The idea is that we want moist cupcakes (moist on the bottom and moist on top).
* To keep them fresh, use a cake holder (the ones you use to transport cakes) or a Tupperware so they stay fresh and moist. Do not leave them exposed or they will loose the buzz part…