Pineapple Upside Down Cupcakes

Hello World! Or at least those of you who have dropped by today. Here it is, a beautiful Monday, and we’re half-way through May. That can’t be right . . . Half way through May!

Today is National Chocolate Chip Day. Now this day should not be confused with National Chocolate Chip Cookie Day, which is August 4th. Today is all about the chips themselves, although it really is more about the cookies. So why not share a recipe for Tollhouse Cookies (the most famous Chocolate Chip Cookie recipe in the world) and say there you go. Well, we cannot always follow what the National Day may dictate. Besides, I’ve been getting some request from various friends for my latest Upside Down Pineapple Cupcake recipe, so I thought dessert is dessert, and today was as good as any day to share.

Now I know I’ve shared Pineapple Upside Down Cupcakes with you in the past. I’ve done that in celebration of Labor Day with a recipe for 12 Jumbo Cupcakes as part of a celebration ensemble. We also did a Pineapple Rum recipe for National Picnic Day a few years back. But we’ve never featured Pineapple Upside Down Cupcakes as they should be, in a staring role. Every cake desserves its day in the sun, don’t you think? These little Upside Down Cakes are so moist and bursting with summertime flavors.

My latest take on Upside Down Cupcakes not only utilizes whole eggs, but extra egg whites as well. While the whites are not necessary, they do change the texture of the cupcakes, more closely resembling scratch baking. As luck would have it, the day I baked my cupcakes I happen to have plenty of egg whites on hand, having made my Mom’s Flan recipe just days before. When you make something that calls for 20 egg yolks, it does seem a shame to throw out that many egg whites. I worked the whites into all sorts of things from Omelettes to Upside Down Cupcakes. If you want the whites without having to crack some eggs, they can be found by the carton right next to the whole eggs. At least that’s the case where I shop each week.

The cupcakes were a huge hit at a recent Parish Committee Meeting Potluck. And so it seemed a blessing, if you will, that I could share the recipe here today.

Pineapple Upside Down Cupcakes
3 Whole Eggs, room temperature
3 Egg Whites, lightly whisked
1 (20 oz) can Pineapple Chunks
1 cup Pineapple Juice, reserved from chunks
12 Maraschino Cherries
1/2 cup Butter
1 cup Brown Sugar
1/3 cup Vegetable Oil
1 box Yellow Cake Mix

Heat oven to 350-degrees. While the oven warms, let all the eggs come to room temperature. If straight from the refrigerator, place in a bowl with warm water for about 10 minutes. Room temperature eggs give greater volume when whipped. Separate 3 eggs, discarding yolks. Whisk whites until just beginning to froth up.

Drain pineapple chunks, reserve 1 cup of the juices. (If necessary add water to render 1 cup of liquid). Select 24 of the best chunks, slice in half lengthwise to create 48 thinner pieces. Cut the tips from each slice so than when the chunk of pineapple is placed in the tin, rounded side closest to the outer edge, there is a gap in the center large enough for a cherry. Test slices, and adjust as needed. Reserve the excess pieces from the chunks. Each cupcake will have 2 larger chunks, 2 trimming pieces and a half a cherry. Cut the cherries in half, set aside.

Melt butter in a microwave safe bowl. Add brown sugar, stir until dissolved. Set aside.

Spray 24 muffin tins with cooking spray. Spoon about 1-1/2 teaspoons of the butter mixture into the bottom of each tin. Arrange 2 larger pieces of pineapple opposite one another, half a cherry in the center, and 2 smaller pineapple pieces in the remaining space. Set tins aside.

In the bowl of a stand mixer fitted with a whisk, whip whole eggs, egg whites and vegetable oil until frothy. Add cake mix and reserved pineapple juice. Change out Whisk attachment for Batter Paddle, beat batter for 30 seconds on low, increase to medium-high and beat for 2 minutes.

Using a cupcake batter scoop, ladle about 1/4 cup of batter into each tin.

Bake in the oven for about 15 to 20 minutes or until tester inserted in the center comes out clean. Let cupcakes cook in the tins for 5 minutes. Run a knife around the edge of the cupcakes to loosen; invert a cookie sheet over the cupcakes, flip over so the cookie sheet is now on the bottom, the upside down muffin tin on top. Carefully lift tin from the cupcakes.

Arrange on a platter. Can be enjoyed warm or at room temperature.

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Eucharistic Experience Expo Update: My first attempt at baking Unleavened Bread turned out nicely. At our last Passover Committee Meeting, we set up a mock up of the table with the clay platter and the bread just to see how it looked together. We are all very pleased. Things are progressing right along.

Father decided to change the name of this undertaking from Eucharistic Experience Expo to Eucharistic Devotion. Our focus is also shifting from educating non-Catholics about the Catholic view of the Eucharistic to reawaking Catholics to hunger for a deeper understanding and devotion to the Miracle of the Eucharistic.

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The Lord takes delight in His people