Sunday, January 31, 2010

Bake-A-Long #9: Pineapple Upside Down Cupcakes

Internal monologue inside my head today:
"Hmm, make cupcakes or go buy more ramekins. Cupcakes or ramekins. I intended to buy more ramekins earlier this week because I need more anyways. But I didn't and it's now time to bake. Do I want to go to the store? No. Cupcakes it is then. I'm not sure how it's gonna work out, but I'm doing it."

A conversation between Matt and I pre baking:
Me: "I'm making mini pineapple upside down cakes today"
Matt: "What! I don't like fruit and cake"
Me: "Well too bad, don't eat it then"

Conversation between Matt and I post baking:
Matt: "Let me try a bite of your cupcake"
Me: "Hold on, let me take a picture first"
Matt (after eating two bites): "This is pretty good"
Matt (an hour and two cupcakes later): "These are really good"
Me: :P (that's me sticking my tongue out at him to say don't complain next time until after you taste what I've made and even if it wasn't good you're lucky you have a wife that bakes for you).

Disclaimer - Although you may not be able to tell from the above conversations, we are both adults.

OK. Now to the cake details. To make the caramel sauce, the sugar, pineapple juice, and butter were cooked until the mixture was a medium brown color. I didn't bother with the thermometer this time because the thermocouple does not reach into such a small amount of liquid. Going by color appearance alone seemed to work for me. This was poured into the cupcake liners.

The problem with making this cake into cupcakes is that you cannot fit a whole pineapple slice into each cavity. Therefore, I had to cut each slice into pieces, which is fine, but it just doesn't look as nice when complete.

The batter was then poured over the top and baked for about 20 minutes. I yielded 9 cupcakes. I then had to make the decision of whether or not to unmold them or leave them in the liner. So I did both. I removed some from the liners and left the rest in.

So, the verdict is: these did not make the prettiest cupcakes, but they were much enjoyed anyways. I ate 1, Matt ate 2, Dad ate 2 and took 3 home with him and we have 1 left unspoken for. I don't think it will last that way too much longer.

Current internal monologue inside my head:
"I'm really excited to make the chocolate orange cake next week!"


  1. I made cupcakes too because I don't have any ramekins. I have to agree; they were delicious!

  2. I liked your dialogues, especially the one about being lucky having a wife that bakes for you, ha ha. Your cupcakes look nice. The cake part looks very fluffy. I'm glad your husband liked it. Funny that he likes fruit and cake now :o)

  3. I love your cupcakes and i think they look pretty!

  4. The cupcakes are breathtaking! And I am sooo excited about the chocolate orange cake next week too. Your photography is beautiful.

  5. Good grief, that same internal dialogue whirled around my head as well. I even bought large muffin cup papers but chickened out! I forgot I had ramekins after buying ones that were too large. I figure they'll come in handy for another HCB cake down the road. Your cupcakes look beautiful.

  6. Very nice - your dialog cracked me up!


  7. I was so hoping for cupcakes--thanks for making them!

  8. very cute cupcakes, and your internal dialog was hilarious!

  9. Great looking cupcakes!
    Love your internal dialogue. I have a similar one with myself re. the chocolate tweed angel food cake. And I ended up making it as cupcakes.