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Recipe submitted by Blonde Veg-head, 07/23/09

Pineapple Upside-down Cupcakes

Ingredients (use vegan versions):

    6 tablespoons vegan butter (I use "Smart Balance Omega Light")
    1/2 cup vanilla soymilk
    1 cup flour
    1 1/2 teaspoon baking powder
    1/4 teaspoon salt
    1/3 cup applesauce
    3/4 cup sugar (I use "Florida Crystals")
    1/4 teaspoon vanilla extract (unless you are using "Very Vanilla Soy Milk"...then I would eliminate it)

    6 tablespoon vegan butter
    3/4 cup brown sugar 
    6 Cherries
    1 - 20 ounce can pineapple rings

Directions:

1) Heat oven to 350 degrees Fahrenheit.  Spray oil in each cup of a 12-cup muffin pan.  Heat the vegan butter and milk for the batter in a saucepan over medium heat stirring occasionally.  When the vegan butter is melted, remove from heat to cool.

2) Meanwhile, prepare the pineapple topping by putting 1/2 tablespoon of vegan butter into each cup of a 12 cup muffin pan.  Evenly sprinkle 1 tablespoon brown sugar over bottom of each cup.  Place pan in oven until vegan butter melts, about 3 minutes.

3) Cut the cherries in half, and cut the pineapple rings in quarters.  Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side.  Press the fruit down gently.

4) In a medium-size bowl, combine the flour, baking powder, and salt, and stir with a fork until blended.  In a large bowl, whisk together the applesauce, sugar, and vanilla extract until mixed well.  Add flour mixture to the applesauce/sugar mixture, and stir until the flour is incorporated.  Add the milk/butter mixture and stir well to make a smooth batter.

5) Pour the batter into each cup of the muffin pan.  Bake the cupcakes until they are lightly brown, dry around the edges, and pulling away from the pan, about 25 minutes.

6) Transfer the pan to a rack to cool for 5 minutes.  Loosen each cupcake carefully by running a butter knife around the edges.  Place a cookie sheet over the top, and invert pan, moving the cupcakes to the cookie sheet (pineapple on top...as is an upside-down cake).  Cool completely.


Best Wishes and Tasty Dishes!!!

Source of recipe: This is a recipe I found in "Family Fun Magazine"...I just made some adjustments to Veganize it :-).  They turned out really tasty!

Makes: 12 Cupcakes, Preparation time: 15 minutes, Cooking time: 25 minutes