I love cake. But not the frosted confections you see in bake shop windows...I love the ooey gooey kind--like pineapple upside down cake and rum cake. So I thought, why not combine the two!
These days who wants a whole cake? Hand me a cupcake! So here is what recipe I came up with (and it tuned out amazing!):
My Famous Pineapple Upside Down Rum Cupcakes
This recipe will make a batch of 12 cupcakes.
1 cup brown sugar
6 tablespoons butter (3/4 of a stick)
1/4 cup rum and water mix--you pick the ratio. I do half and half.
Splash of vanilla extract
2/3 Cup white sugar
4 Tablespoons pineapple juice
2/3 Cup all purpose flour
1 Tsp baking powder
1/4 Tsp salt
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar, water and rum. Stir on low heat for three minutes. May boil over so watch it!
Place a pineapple ring in the bottom of each muffin tin (you may have to cut down the ring so it will fit or use pineapple tidbits). Add a cherry in the middle of each pineapple. Spoon over a spoonful of the warm brown sugar mixture. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake cupcakes for 20 minutes.
Remove from the oven. Let cool in pan for 3 minutes.
Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over.
Place wire rack of cakes on baking sheet to cool for 10 minutes
Serve and spoon remaining sauce over cupcakes after you plate them - about a teaspoon.