Delicious Eats

Pineapple Upside Down Cupcakes

These sweet Pineapple Upside Down Cupcakes are so simple you can get the kids involved! A note from recipe contributor, Vegan with Kids:

“Hi folks! Time for us to venture into the world of baking. The Ace of Cakes I am not, as you will see. In celebration of pursuing Vegan With Kids full time, I set out to celebrate with a tasty treat. Most of the listed  ingredients are easy to grab from the average pantry, and there’s nothing too exotic or expensive here. In fact, I found the coconut flakes at the local Dollar Tree on one of my test haul trips. There are a ton of ways to modify this, but I went with a basic recipe so that anyone should be successful with this.”

Read the full blog post here.

Ingredients

3 flax “eggs” (To make a flax egg, mix 1 Tbsp ground golden flax to 3 Tbsp water)

1 box yellow cake mix, make sure it’s vegan!

Canned pineapple rings

Maraschino cherries

Coconut flakes

1/4 cup vegetable oil

1 cup cold, filtered water

Directions

Preheat your oven to 350℉. While the oven preheats, let’s get started!

Follow your directions to mix up the batter, then let it rest for a few moments. This should let the gluten develop, and the resulting cakes should fluff up a bit more. You have several options here for cupcake molds. You can go traditional with a tin and paper liners, or you can use silicone cupcake molds, which have several advantages. They’re resusable, non-stick, and super cute!

To assemble the cupcakes, we will put a pinch of the coconut flakes first. After that, a ring of pineapple with the cherry in the center. Our cupcake molds were too small to fit the whole ring, so I improvised and we made a ring of chopped pineapple bits.

Finally, pour enough batter in your cup to about 3/4 full, leaving room for the batter to rise while baking. These took about 19 minutes to get fully cooked. Test with a toothpick to the center, and do your best to keep your kids (and yourselves!) from eating them immediately.

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TEMPORARY FORM FOR TESTING