This post was originally written for an old blog in 2010 and brought over to Kensington Kitchen in February 2011 because we hate losing good recipes.
If it’s possible to be in love with a cake recipe, I think I found my soul mate this morning.
Alright, back to the beginning.
I’ve been thinking about pineapple upside down cupcakes since last fall. They were going to be a birthday gift for someone until organic chemistry and molecular biology lab got in the way. I think that person got a beer instead. In any case, the idea was lost in the sands of time…
More recently, though, there was need of a host gift. A dear friend has moved into a apartment that likes to host parties. Nothing sophisticated, mind you. More like frat parties for those with full time salaries. One of these parties is the so-called Pineapple Pub Crawl. Since our friend is hosting us for the weekend, the boyfriend and I, of course, want to bring a offering. Given the theme and my boyfriend’s memory for baked goods he wants me to try making, it was only natural that these cupcakes would re-emerge.
After some interwebs investigation, I settled on a traditional topping on a tangy yogurt cake. I highly recommend the yogurt cake. It’s like the love child of a rich coffee cake and fluffy buttermilk pancakes. I want to have my own little love babies with this yogurt cake. (Was that inappropriate?) *Ahem* By that I mean: I’m pretty sure this cake is going to go into heavy rotation in my kitchen (well, as heavy as rotation can get when I bake sweets about once every other month). In any case, I’m keeping this recipe forever. It’s going in the recipe file right by my sister’s favorite meatballs, Mom’s pancit and Dema’s Irish Stew.
A couple other notes about the recipe. The blogger-adapted version that I started with called for Greek-style yogurt like Fage. I used homemade whole-milk yogurt, made from a normal plain unsweetened yogurt starter and strained. I’m pretty sure that any nice tangy yogurt would do. I also reduced the sugar in both the syrup and cake. One thing that I should have reduced was the butter. The amount of butter in this recipe is ludicrous. Next time, I’ll try stepping the butter back to 1 1/2 sticks.
The photo does not do these babies justice.
Pineapple Upside-Down Cupcakes
makes 36 cupcakes
(loosely taken from Epicurean and About.com)
2/3 c brown sugar, packed
1 c butter, melted
1 frozen package or can pineapple tidbits (thawed and/or drained)
36 morello cherries, drained
(adapted from Big City Little Kitchen, who adapted it from Gourmet’s “Golden Cake”)
3 1/2 cups flour
1 tbsp baking powder
3/4 tsp baking soda
1 tsp salt
2 sticks (16 tb) unsalted butter, softened
1 1/2 cups sugar
4 large eggs, room temperature
1 tsp vanilla extract
2 cups plain, unsweetened yogurt
1. Preheat oven to 350 degrees
2. Prepare cupcake pans.
Mix brown sugar and butter in a small bowl and distribute evenly between the 36 cupcake spaces (~1 tbsp per cupcake). Press a cherry in the middle of each space, with pineapple arranged decoratively around it. Put aside.
2. Prepare the cake batter.
Whisk together dry ingredients (flour, baking powder, baking soda and salt). Set aside. Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Beat in half of the flour mixture, then the yogurt. Lastly, beat in second half of the flour mixture. Note: the yogurt will begin to react with the baking powder and soda. This will result in some bubbles, which is completely normal.
3. Add batter to cupcake pan. Fill each space to about 2/3 capacity.
4. Bake for 20-25 minutes at 350 degrees. Done when golden brown and toothpick comes out clean.
5. Let cool in pan for 5 minutes. Then run a knife along the edges to release from pan. Invert on to a plate or cooling rack and cool completely.