Pineapple cupcakes

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 239, total fat 7 G., saturated fats 4 G., proteins 3 G., carbohydrates 43 G., fiber 1 G., cholesterol 32 mg, sodium 89 mg, sugar 30 G.

Juicy fruit, airy sponge, and a delicious brown butter glaze transform this vintage pastry into a popular dessert for the new century. These cupcakes were inspired by the pineapple upside-down cake recipe, which was once incredibly popular in the US and beyond. Don't forget to add a maraschino cherry: it will bring out the unique pineapple flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 and 1/3 cups premium flour
2/3 cup granulated sugar
2 tsp baking powder
2/3 cup milk
4 tbsp unsalted butter, melted
1 tsp vanilla extract
A pinch of fine salt
1 large egg

Filling

2 tablespoons unsalted butter
2 cups chopped ripe pineapple (about 0.5 cm pieces)
0.5 cup brown sugar

Glaze

0.5 cup powdered sugar
5 tsp pineapple juice, fresh or canned
6 maraschino cherries, halved, for garnish
Pineapple wedges for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, Pineapple

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line a standard 12-cup muffin tin with paper cups.
Cupcakes:

In a medium bowl, whisk together the flour, granulated sugar, baking powder, milk, butter, vanilla, salt, and egg until smooth. Do not beat vigorously.

Divide the batter among the cupcake liners. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Let cool on a wire rack for 10 minutes, then remove the cupcakes and cool completely on a wire rack.
Filling:

In a 25 cm (9 in) nonstick skillet, melt the butter over medium heat. Add the pineapple, sugar, and salt and cook, stirring frequently, until the fruit is caramelized and most of the liquid has evaporated, 18–20 minutes. Run a spoon through the filling; it should leave a trail that lasts for 1–2 seconds. The filling should have a consistency similar to caramel sauce. Set aside to cool.
Glaze:

In a small saucepan, melt the butter over medium-low heat. Bring to a boil and continue heating until deep golden brown and nutty, about 4 minutes. Once you see the sediment at the bottom brown, turn off the heat. Let the browned butter cool to room temperature. Stir in the powdered sugar and pineapple juice until smooth.
Assembly:

Using a watermelon scoop, make a well in each cupcake big enough to accommodate 1 tablespoon of pineapple filling. Fill and press lightly with the back of the scoop to even out the filling. Spoon 1 teaspoon of frosting over the hole to cover it. Decorate the cupcakes with cherries and pineapple.