Tuesday, April 1, 2014

Pineapple Upside Down Cupcakes

These amazing little treats are vegan, gluten free, and totally scrumptious. They disappear around here as fast as I can make them, which is pretty fast. Read the recipe through and follow the steps as I've laid them out, and you'll have no problem making these perfectly every time. I recommend a very slick non-stick cupcake pan here. Might be time to buy a new one and delegate the old one to something sturdier, like Tempeh Meatloaves.

Pineapple Upside Down Cupcakes
makes 12

1 can pineapple tidbits in pineapple juice, drained and juice reserved
1/2 cup almond milk
1 cup brown rice flour
1 cup tapioca flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 stick (1/2 cup) Earth Balance Vegan Buttery Sticks, cut in half
1/2 cup agave syrup
2 tsp vanilla extract
1/4 cup brown sugar, packed
1/2 - 1 cup unsweetened, dried cherries

Measure 1/2 cup of the reserved pineapple juice, plus the 1/2 cup almond milk into a medium sized bowl and let it sit for a few minutes. It will curdle. This is good!
Measure the rice flour, tapioca flour, baking powder, baking soda, and salt into a large mixing bowl and whisk them together.
Melt 1/2 of the stick of Earth Balance in a small saucepan. Gradually whisk the melted "butter" into the flour mixture. It will be coarse and crumbly. 
Now add the agave and vanilla to the pineapple/milk and stir them together. 
Gradually whisk the liquid mixture into the flour mixture until you have a fairly smooth batter.
Let the batter sit a few minute while you prepare the cupcake pan.
Preheat the oven to 350º.
Generously spray a non-stick cupcake pan with coconut oil.
Over low heat, in the same small saucepan you used earlier, melt the other half of the "butter" along with the brown sugar. Blend them with a small whisk and cook for a minute or so.
Spoon the brown sugar mixture equally into each of the 12 cake cups.

Arrange the pineapple tidbits in a little flower pattern in the bottom of each cup.
Place dried cherries in the center of each flower, and between each pineapple petal.

Using a 1/4 cup measuring cup, divide the cake batter equally between cake cups.

Bake at 350º for 25-30 minutes, or until they're golden brown and a toothpick comes out clean from the center.

As soon as the cupcakes are out of the oven, flip them over onto a large board (I use two placed next to each other). Do this in one swift and fearless motion, slamming the pan down to loosed the cupcakes. 
Leave the pan sitting on the cakes for 5 minutes, so the glaze can seep into them, then gently lift it off, revealing the finished cupcakes. If a few pineapple pieces stay in the pan, simply place them back on top of the cupcakes.

These are best eaten warm or at room temperature, and should be stored in the refrigerator. They can be rewarmed in a toaster oven for a few minutes before serving... if you have any left the next day!

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Christine S. said...

These are delicious!!!

Jean said...

these ARE delicious!!! xox jean