Sorry that I’ve been so inactive on this blog lately. I was in DC last quarter on the UCDC program and it wasn’t feasible to buy a whole new set of baking tools/ingredients for 10 weeks on the east coast. I had an amazing experience and particularly miss New York, but I am happy to be back in San Diego and baking again! It’s going to be an interesting last quarter at UCSD, and I am looking forward to the next few months.
- 1/4 cups butter
- 2/3 cups packed brown sugar
- 1 Pineapple (or 1-2 cans)
- 10 maraschino cherries (optional)
- 1 1/3 cups all-purpose flour
- 1 cup white sugar
- 1/3 cup shortening
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cups milk
- 1 egg
First, slice the off the edges of the pineapple. To learn how, watch this video. (Thanks to Nathan for helping me cut!)
Carve out the center and cut the slices into smaller pieces.
Spread melted butter directly onto the cupcake tins. The ones pictured are reusable silicon tins that Nathan bought! Sprinkle the bottom of the tins with brown sugar. Then toss in the small slices of pineapples (and cherries, if desired).
Next, use a whisk, or electric mixer, to combine the remaining ingredients together in a large mixing bowl. Pour the batter over the prepared cupcake tins.
Bake in the oven for roughly 45 minutes, or until inserted toothpick comes out clean.
We had some leftover funfetti mix, so we made some cupcakes using those as well. I personally like the plain ones!