Pineapple Upside Down Cupcakes

Ingredients list for Pineapple Upside Down Cupcakes

• 7-8 Pineapple slices canned
• 1 cup Refined flour (maida)
• 150 grams Butter
• 1 cup brown sugar/jaggery
• 1 cup Powdered sugar
• 3 Eggs
• 1 teaspoon Vanilla essence
• ½ cup Milk
• 1 teaspoon Baking powder

Method

1. Preheat oven at 180ºC.
2. Put 50 grams butter and brown sugar in a bowl and mix well till well blended. Spread the mixture at the bottom of cupcake moulds and level it. Trim some of the pineapple slices and place them over the butter sugar mixture.
3. Put remaining butter in another bowl. Add powdered sugar and cream till light and fluffy. Add eggs one at a time and whisk well.
4. Add vanilla essence and mix well. Add milk, if using, and fold well.
5. Sift together flour and baking powder in a bowl. Add this to the butter-sugar mixture and fold in well.
6. Finely chop remaining pineapple slices and add to the batter. Mix well. Fill the moulds with the batter and level it. Place the moulds in the preheated oven and bake for 25-30 minutes.
7. Remove from heat, cool and remove from the moulds. Serve.