Well, another recipe, I’m not sure I did completely right but they turned out pretty good if you like Pineapple Upside-Down cake.
This recipe is again from my Weight Watchers Comfort Classics cookbook.
1/2 cup packed light brown sugar
1 tablespoon finely chopped crystallized ginger (2-3 pieces)
2 teaspoons unsalted butter
1 (20 ounce) can pineapple chunks, drained
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup 1 % milk
3 tablespoons canola oil (I used olive oil and it was just fine)
1 large egg
1 teaspoon vanilla extract
Combine the brown sugar, ginger, and butter in a small saucepan (I used my Picolo Pot!) and set over medium heat.
Cook, stirring constantly, until the butter melts and the sugar is dissolved, about three minutes. Now at this point, I must let you know that it doesn’t really dissolve… I thought to myself, let it keep cooking, maybe it will eventually. It did end up getting a little “saucy” at the bottom (or top) of the cupcakes, but it had a creme brulee burnt sugar taste to it. So don’t do what I did and cook it until it looks like this…
FIll the muffin cups evenly with the batter. I have to warn you, they don’t give you room for extra so be stingy with filling them up then if you have left over, you can divide it equally, but I would say put in just enough to cover the pineapple in each cup. (don’t worry, the cake rises quite a bit to be more than what it seems like)
Remove the cupcakes from the pan and cool upside down on the rack. If necessary, cut a thin slice off the tops of the muffins so they stand upright (it wasn’t necessary). Drizzle any extra syrup from the muffin pan over the cupcakes (there was none for me).
But yay they survived!!!