WHAT SIZE TIP TO FROST MINI CUPCAKES RECIPES
PINEAPPLE UPSIDE DOWN CUPCAKES RECIPE | ALLRECIPES
Love to make these little guys for family gatherings or just as treats for home to pack into lunches. Easy recipe to make. Adaptations can be made to make this completely from scratch. This is just a yummy simplified version!
Provided by Bri
Categories Pineapple Upside-Down Cake
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen cupcakes
Number Of Ingredients 10
Steps:
- Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- Line a work surface with waxed paper.
- Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
- Spoon 1 tablespoon brown sugar in each muffin cup.
- Press a maraschino cherry into the center of the brown sugar in each muffin cup.
- Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
- Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
- Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
- Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.
Nutrition Facts : Calories 236.5 calories, CarbohydrateContent 38.6 g, CholesterolContent 33.4 mg, FatContent 9 g, FiberContent 0.3 g, ProteinContent 1.5 g, SaturatedFatContent 3.6 g, SodiumContent 174.1 mg, SugarContent 28.4 g
MOLTEN CHOCOLATE CUPCAKES RECIPE - BETTYCROCKER.COM
Known also as "lava cakes," molten cakes are the answer to the most decadent chocolate craving. Here's an easy version using cake mix.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Yield 24
Number Of Ingredients 10
Steps:
- In 1-quart saucepan, heat whipping cream over medium-high heat until hot but not boiling. Stir in chocolate chips until melted and mixture is smooth. Refrigerate about 1 hour, stirring occasionally, until thick.
- Heat oven to 350°F. Grease and flour 24 large (2 3/4x1 1/4-inch) muffin cups (dark or nonstick pans not recommended). In large bowl, beat cake mix, pudding mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl constantly. Place 1/4 cup batter in each muffin cup. Spoon 1 tablespoon cold chocolate mixture on top of batter in center of each cup.
- Bake 20 to 23 minutes or until top springs back when lightly touched. Cool 1 minute. Carefully remove from pan; place on cooking parchment paper. Cool 10 minutes. Frost with chocolate frosting. Just before serving, sprinkle with powdered sugar. Garnish with strawberry slices. Serve warm. Store loosely covered.
Nutrition Facts : Calories 290 , CarbohydrateContent 37 g, CholesterolContent 45 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Cupcake, SodiumContent 280 mg, SugarContent 26 g, TransFatContent 1 g
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MOLTEN CHOCOLATE CUPCAKES RECIPE - BETTYCROCKER.COM
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