Pineapple Cupcakes

Dating back to the 1920s when canned pineapple was first invented in Hawaii, this beloved dessert has stood the test of time. The key to achieving the perfect balance of sweetness and moisture lies in the caramel-butter technique inspired by the tarte Tatin making process. Join me as I share my easy-to-follow steps for creating a heavenly Pineapple Upside Down Cake, a recipe passed down from my grandma. With just a few key ingredients like juicy pineapple slices, rich butter, and a hint of caramel, this dessert is sure to become a new favorite in your repertoire.

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Classy cupcake

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Caramel Butter

Drain pineapple slices and save the juice for later use. In frying pan or saucepan, add half of the sugar and stir up every so often until it begins to turn brown. Add remaining sugar and turn into dark amber caramel. When it begins to smoke, lower the heat and add the cubed butter along with vanilla. Stir up until homogenized and smooth. Turn off the heat and swirl in lemon juice. Pour the caramel-butter mixture in each cavities (put mold over a scale for more accuracy (one ounce/30g per serving). Add pineapple slices and bake at 350ºF/180ºC for 30 minutes until it boils. Meanwhile, chop remaining pineapples and sauté en high heat without sugar and flambé with a couple of tablespoons dark rum; set aside.

Cake Batter

Combine flour and baking powder; set aside. In the stand mixer fitted with the whisk attachment, beat softened butter with sugar, salt and vanilla. Add one egg and beat well until smooth. Add half of the powders and mix to combine. Do likewise with the remaining egg and flour. Then add milk and heavy cream.

Baking

Preheat oven at 350ºF/180ºC. Pour batter in the prepared pan and bake for about 35 minutes. Let cake rest for 30 minutes and de-mold. Enjoy pineapple cupcakes at room temperature. Store for up to 4 days in the refrigerator. Bon appétit!

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