pineapple upside-down cupcakes

a more portable version of this splendid cake...upside-down cake, ha! brilliant. not ever having made the larger version I was in unchartered territory, but from the reactions of my trusty tasters it was pineapple perfection!

This recipe makes 12 cakes, didn't want to make a enormous batch of duds, but you can double up to get a nice wholesome amount...

ingredients

topping:

3 tins pineapple rings in juice NOT syrup - this should give you more than enough rings to play with

1/2 cup (4oz) butter

1/2 cup soft light brown sugar

batter:

1/2 cup sugar

1/2 cup (4oz) butter

2 cups plain flour - sifted

2 eggs

1 cup pineapple juice

3tsp baking powder

2tsp vanilla extract

method

1. Preheat oven to 180C/350F

2. Grease a 12cup muffin tin lightly, with oil (I just use a pastry brush to coat the cups)

3. Open your pineapple tins and drain the juice into a jug, you need a cups worth of this so don't forget and drink it all like I did then have to go and get some more!

4. Cut 1/3 out of the pineapple rings so that they sit into the bottom of the muffin tins and reform a mini ring...you may need to experiment to get this just right! Repeat to fill all the cups

5. In a small saucepan melt the butter and sugar over a low heat, cook for 5 minutes and stir to combine whilst it thickens

6. Pour the syrup over the pineapple rings, I used a dessert spoon which was enough to just cover the fruit in the muffin tin, which is what you want. Set this to one side

7. Beat together the butter and sugar until fluffy, add the egg and vanilla, beating again until well incorporated

8. Add the baking soda, and then add the flour alternating with the pineapple juice, letting each addition mix in well before adding the next

9. Pour the batter over the fruit in the muffin tin, filling the cups 3/4 full

10. Bake for 20 minutes in the centre of the oven

11. Remove and cool in the pan for 20 minutes on a rack

12. Invert onto a baking rack or chopping board that is larger than the muffin tin...if you use a rack pop some kitchen towel under to catch any drips

...These can be served fresh from the oven with ice cream, or cold just as they are