Today happens to be a very gloomy day, and I have not been feeling oh so very well, so tea happens to cure everything, and what better way to have tea than with a little pineapple upside-down cup cake?
Ingredients:
For the topping you will need...
1 (20 ounce) can of pineapple rounds
1 can of cherries
1 stick (1/2 cup) of butter
1 cup of brown sugar
You will need to melt the butter, it did it at the lowest heat so it took a couple of minutes, once it is melted set it aside and then slowly add the brown sugar. I used sugar in the raw, once you have that done you will want to place about a tablespoon of the mix onto your cupcake pan. You will then want to cut the pineapple rounds into smaller pieces and place them like below.
Ingredients for the batter:
1 package of yellow cake mix
3 egg yolks & 4 egg whites
1/2 cup of coconut oil
1 cup of pineapple juice
1 tablespoon of chia seeds
I placed everything in a large bowl and beat it for about two minutes at medium speed.
I then poured it over the pineapple and sugar mix.
This was in the oven for about 15 minutes, or until it passed the tooth pick test.
I still had cake batter left over, and I did not want to wait for the cupcakes to cool in their pan to make the next batch, so I played around with the pineapples and the cherries and it came out looking a little fancy.
Enjoy!
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