Saturday, October 11, 2014

Pineapple Upside Down Cupcakes

Maybe I can't watch the Cleveland Cavaliers play the Miami Heat in Rio de Janiero this evening, but I can see Doctor Who.  Happy Saturday!

Watching the news ... another photo hacking scandal.  If someone hacks into my iCloud, all they are going to snag are pictures of food.  And speaking of food photos, here we go:

This is the chili recipe I tried last weekend.  Aren't those chick peas gorgeous?  

Despite a massive recipe collection, which I am in the process of seriously organizing, I cannot seem to stop myself from browsing for more.  Any weekend when I am not on a Carnival cruise ship is an opportunity to try something new in the kitchen.  This weekend I had hoped to try Jamie Oliver's recipe for whole roast chicken cooked in milk, but the fresh sage leaves in the produce section at Publix were uninspiring.  Instead, I'm going to bake a little, and fry a little, and just maybe take a trip to to South Korea.  We'll see.

Right about now I was planning on typing up that chili recipe, but Anakin had other plans:

Baking his brains out while resting on the recipe.  Let's move on for a moment.

Pineapple Upside Down Cupcakes

1-1/2  tablespoons butter
1-1/2 tablespoons light brown sugar
pinch of salt
12 maraschino cherries, patted dry and cut in halves
1-8 oz. can pineapple tidbits, drained, juice reserved
1-9 oz. box Jiffy Golden Yellow Cake Mix
1 extra-large egg

Preheat oven to 350 degrees.  Coat a 12-muffin pan with no-stick baking spray.

Melt the butter in a small pan and add the brown sugar and salt.  Place a cherry half, cut side down, in the center of each muffin cup. Divide the brown sugar mixture, about a half teaspoon each, around the cherry half.  Place 4 pineapple tidbits around each cherry, pressing lightly into the brown sugar mixture.  Set muffin pan aside.

Add cold water (or maraschino cherry juice) to the reserved pineapple juice to make 1/2 cup.  Prepare the cake mix as directed on the box, using the juice and egg.  Divide the cake mix evenly among the muffin cups.  Place the pan in the oven and bake for 18 minutes until done.  Remove the pan from the oven, and with a long sharp knife, holding the knife flush with the top of the pan, slice off any excess cake.  Immediately cover the muffin pan with a baking sheet (I first place a piece of wax paper over the muffins), and turn the whole thing over.  Remove the muffin pan - the cupcakes should come out easily if you did not let them cool off - and admire those cute little upside down cakes.

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