Pineapple Upside Down Cupcakes

Special announcement from the Little Bit Sweet baker.

….wait for it…..

I’m engaged!!!! I don’t typically talk about my personal life on this blog, but this deserves a special announcement and shout-out to my wonderful (now) fiancee. 🙂_MG_5440-3220567144-O

Funny thing is, the first question that almost every person has asked me is “are you going to make your own wedding cake??”

They laughed, but I’m considering it. Though it would be nice to eat a cake I had no part in baking. And the stress may not be worth it.

 

Anyways, now that that big news is out it’s time for today’s post.

It’s spring time and I’m getting tired of the same old cupcakes.  Vanilla, chocolate, strawberry, plain, plain, plain…..

Time to switch it up! Or, rather, flip it upside down.  Introducing pineapple upside down cupcakes!PineappleUpsideDownCupcakes

Pineapple upside down cake was my grandpa Bart’s favorite dessert. I used to watch as my mom made it for him for his birthdays.  It always seemed like such a tedious process and quite the gamble because you never knew if it would come out of the pan.  Gooey mess stuck to the cake pan and then slopped onto the cake just wasn’t as appealing.  And yet, she made it perfectly every time.

Yes, it’s even more of a gamble trying to get these little guys out of the cupcake pan. But it’s so worth it! A crowd pleaser AND I didn’t have to make buttercream frosting. (A process that, honestly, I hate doing.)

PineappleUpsideDownCupcakePineapple Upside Down Cupcakes

Makes 24 cupcakes

  • Cooking Spray
  • 1/2 butter, melted
  • 1 1/2 cups light brown sugar, not packed
  • 24 maraschino cheeries
  • 1 (20 oz) can pineapple slices in juice
  • 3 cups flour
  • 1  3/4 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup canola oil
  • Juice from pineapple can + enough cold water to equal 2 cups
  • 4 teaspoons vanilla extract
  • 1/4 cup apple cider vinegar
  1. Preheat oven to 375 F. Spray cupcake tins with nonstick spray.
  2. Spoon 1 scant teaspoon melted butter into the bottom of each cupcake cup.IMG_2193
  3. Spoon 1 scant, unpacked tablespoon brown sugar into each cupcake cup.
  4. Place a maraschino cherry in the middle of the brown sugar mix in each cupcake cup.
  5. Drain pineapple juice into a measuring cup. Set aside.  Place pineapple slices onto cutting board and cut each slice into 6 pieces. Place 3-4 pieces of pineapple around the cherry in each cupcake cup.IMG_2194
  6. In a medium bowl, mix together flour, sugar, baking soda, and salt.
  7. Grab your measuring cup with pineapple juice and add cold water to equal a total of 2 cups liquid.
  8. In a large mixing bowl, pour juice/water mix, oil, vanilla, and apple cider vinegar. Whisk to combine.
  9. Add flour mix to liquid ingredients, whisking until combined.
  10. Pour cake batter into the cupcake cups, filling just to the top.  Do not overfill!IMG_2195
  11. Bake at 375 F for approximately 20 minutes, or until toothpick stuck into the center of the cupcakes comes out clean.IMG_2196
  12. Let cupcakes cool at least 5 minutes. Lay out a piece of wax paper on the counter and carefully flip cupcake pan onto wax paper to release the cupcakes.  Tap on the bottom of the pan to help the process.  For really stubborn cupcakes, may have to loosen a bit with a knife before inverting.

I haven’t calculated nutrition info for this recipe.  It’s a “sometimes” food.  😉

These are definitely best (in my opinion) served warm.  So yummy!!

 

 

Wake Up!: Sunrise Muffins

Are you a morning person?  If so, I applaud you.  I. Am. Not.  Well, ok I do love the calm of early morning when the grass is dewy, air is still, and coffee is brewing.  But I also LOVE sleeping in.   Alas, the two do not go together.

So for the days I just can’t get myself to throw off my covers and start the day, I need a breakfast that I can grab and go.  Preferably something that will go well with the flavor of Starbucks coffee.  (Yes, also addicted to Starbucks….I’m a gold card holder….It’s not something I’m particularly proud to say)

These muffins are fantastic.  They have a bright, clean flavor that is slightly sweet and satisfying without being loaded with sugar and calories.  They’re also the result of my “reduce the fat” experiment using mashed banana in place of butter.  A little orange zest, a little pineapple, and banana.  Yum, yum, yum!  Paired with coffee…. lots of coffee.  Or something non-caffeinated if you’re into that sort of thing.

Oh! And I totally forgot to take pictures of the finished product so you will be surprised. 🙂  When they’re done, they look like, well, muffins. Surprise! ha! Kidding….but here is a picture of some of the ingredients just so this post isn’t all boring.

Sunrise Muffins

Inspiration came from this recipe on JoyofBaking.com

Makes 13 muffins

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • slightly less than 3/4 tsp baking soda
  • 1/4 cup butter, softened
  • 2/3 cup sugar
  • 1/4 cup mashed ripe banana
  • 2 egg whites
  • 3/4 cup fat free vanilla Greek yogurt (I used Dannon’s Light ‘n Fit Greek)
  • 2 tsp orange zest
  • 1 Tbsp orange juice (from the orange you zested)
  • 8 oz crushed pineapple, drained

Preheat oven to 350 F.   Line muffin tins with paper baking liners.

In a medium mixing bowl, combine flour, salt, and baking soda.

In a large mixing bowl, cream butter and sugar together using an electric mixer.  Add mashed banana and beat well. Add egg whites and beat until combined.

Add yogurt, zest, orange juice, and drained pineapple into mixture.  Beat until well incorporated, scraping the sides of the bowl often.

Add dry ingredients, hand mixing with a spoon just until incorporated.

Portion the batter into lined muffin tins, filling each cup 3/4 full.

Bake 20-25 minutes or until they are slightly golden and spring back to the touch.

Estimated nutrition information (per muffin):  150 Calories, 3.6 g Fat, 26.3 g Carbs, 0.9 g Fiber, 12 g Sugar, 2.9 g Protein

Have a blessed day!

Pineapple Upside Down Oatmeal

Want dessert for breakfast?

…You said yes, right?! Awesome. You’re my kind of person.

Today’s recipe was inspired by an old-fashioned recipe that was my grandpa’s favorite dessert:  Pineapple upside down cake.

But I wanted to make it healthier.  Not a lot of sugar and butter. Not even using eggs. (mostly because I currently don’t have any in my fridge)

The perfect solution seemed to be blending this cake with a hearty bowl of oatmeal.

I have to admit, this recipe rocks! It’s definitely a great substitute for the old-time favorite that’s full of fat and sugar.   AND it’s dessert for breakfast. Win, win situation here people.

Note: I used 2 small ramekins for those that are pictured.  Yours will be bigger if you use a larger ramekin. 🙂

Pineapple Upside Down Oatmeal

Makes 1 serving

  • 1 tsp packed brown sugar
  • 2 Tbsp crushed pineapple in 100% juice
  • 1/2 cup quick oats
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp vanilla
  • 2 tsp Splenda (or other sweetener of your choosing)
  • 1/16 tsp baking powder
  • Dash of salt
  • 3 Tbsp water

Preheat oven to 375 F.  Prep a medium ramekin or 2 small ramekins by spraying the inside with a little non-stick cooking spray.

Sprinkle brown sugar into the bottom of your ramekin.

Drain the juice from your pineapple into a small bowl, then sprinkle the drained pineapple on top of the brown sugar in your ramekin.

Dump all other ingredients into the small bowl that contains your pineapple juice. Stir to combine and pour mixture into your ramekin.

Bake ~20-25 minutes or until it’s set. If you want it a little crusty on top, you can place it under the broiler for 1-2 minutes.

Run a knife around the outside of your ramekin and flip the “cake” onto a plate. Dig in!

Estimated nutrition info: 238 calories, 3g fat, 48g carbs, 5.5g fiber, 17.9g sugar, 5.5g protein

[This also gives you a punch of vitamin C (60% DV) and a pretty decent serving of iron (11.5% DV). Yay!]

Question of the day:  What time do you eat breakfast?

I have to admit, waiting for these little guys to come out of the oven was a little torturous for me.  I tend to be more of the “microwave for 2 minutes” type of breakfast eater. But I promise these are worth the wait!!