Pineapple-Coconut Upside-Down Cupcakes
The upside-down cake originated in the United States in the early 1900s and became popular during the 1920s and 1930s.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Pineapple-Coconut Upside-Down Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a muffin tin.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, mix together the melted butter and sugar until well combined. Add the egg and vanilla extract, and mix until smooth.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
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Place a pineapple slice in the bottom of each muffin cup. Place a cherry in the center of each pineapple slice.
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Sprinkle shredded coconut over the pineapple and cherry.
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Divide the batter evenly among the muffin cups, covering the pineapple and coconut.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
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Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
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Serve the cupcakes upside-down to reveal the pineapple and cherry topping.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
