Pineapple Upside-Down Cupcakes

I will present you with an Italian twist on the classic pineapple upside-down cupcake, which in Italy could be seen as a small Pineapple Upside-Down Cake. Here are the ingredients and the procedure to prepare this delightful dessert.

Ingredients

• 1 fresh pineapple, cleaned and sliced or canned pineapple if you prefer
• 100 g of soft butter
• 100 g of brown sugar
• 2 eggs
• 100 g of all-purpose flour
• 50 g of almond flour (for an Italian touch)
• 1 packet of baking powder
• A pinch of salt
• 1 teaspoon of vanilla extract (or vanillin)
• Maraschino or rum (optional, to flavor the pineapple)

Preparation

1. Prepare the cupcake molds by greasing them slightly. Put a small knob of butter on the bottom of each mold and sprinkle with a little brown sugar.
2. If you’ve chosen fresh pineapple, cut it into slices and then into pieces of the right size to fit the shape of the mold and put a piece on top of the butter and sugar. If you like, you can soak them slightly with maraschino or rum to add a stronger flavor.
3. In a bowl, cream the soft butter with the remaining sugar until creamy and incorporate the eggs one at a time.
4. Add the sifted flour, almond flour, baking powder, and a pinch of salt, and mix until you get a smooth batter. Add the vanilla extract and blend well.
5. Pour the batter into the cupcake molds over the pineapple slices.
6. Bake in a preheated oven at 180 °C (356 °F) for about 20-25 minutes, or until the cupcakes are golden and a tester inserted in the center comes out clean.
7. Let the cupcakes cool for a few minutes before gently flipping them onto a plate.

Curiosity

The pineapple upside-down cupcake originated in the United States in the 20th century, but by adding almond flour and flavoring with maraschino or rum, an Italian touch is given to this American pastry classic. Almond is indeed widely used in Italian desserts, especially in the southern regions such as Sicily and Puglia.