The move is going nicely. I’ve finally unpacked the kitchen! Unfortunately, my living room has become a haunted storage room. Everywhere I turn, there’s a box that I somehow forgot to unpack full of things I have no idea I had. Maybe it’s the world’s way of telling me to be mindful of my purchases? I cannot even begin to tell you how many times I’ve considered switching to a minimalist lifestyle. Then again, I know I’m being dramatic. I try not to say these minimalist thoughts in front of my books or kitchen appliances, I don’t want them to think I don’t love and appreciate every single one of them. On to the recipe! I have been craving Pineapple Upside Down Cake for at least two months. I kid you not. The thought of this cake has been tormenting me in my sleep. I could not have one dream where that cake was not present with it’s sweet caramelized seduction.
1 C of all-purpose flour
2 large eggs
2/3 C of sugar
2 oz of pineapple juice
1 oz of vegetable oil
1/4 tsp of salt
About 8 pineapple slices or rounds
2/3 c of light brown sugar
7 tbs of butter
I’ll be honest with you guys, this entire process is a bit of a blur. Last night, I don’t know what happened. I guess I had been away from the kitchen too long but I ended up making a million things. I also would like to apologize for the dark images. I was baking these at 10 p.m.. I will, nevertheless, provide you with the way I baked these cakes.
1. Quickly and decisively turn your new oven’s dial up to 350 degrees (also, don’t forget to check the oven rack, you want one of the racks to always be in the center of the oven) the oven will be more than willing to cooperate if you have a stern look upon your face. The oven needs to know that you are not messing around and you have been without baking far too long!
2. In a saucepan or whatever you’d like to use, melt your 7 tbs of butter then add the light brown sugar. You’ll want to melt these at a low heat stirring constantly. Do not forget about this mixture. If it turns a horrible brownish black color you have done something horribly wrong and must atone from your culinary sins.
3. Shyly walk up to your baking utensils and profess your undying love to them. Apologize for not using them and letting strangers stuff them into a dark box without even saying goodbye. At first, the baking utensils will seem skittish from the traumatic experience. Don’t let this affect you too much, you must show them that you are a valiant owner and that you will never again cause them harm. Once that entire ordeal is done with, add the eggs, sugar, pineapple juice, and salt Once the ingredients are all mixed, add the flour and vegetable oil. Mix the ingredients until the become the bestest of friends.
4. Grease your cupcake sheet, this badder produces exactly 12 cupcakes. You can double the recipe if need be. Add pieces of pineapple to the bottom of each greased cupcake mold and pour in the caramel. Once the caramel is settled, carefully add the cupcake batter.
5. Bake the cupcakes for 18-20 minutes or until golden brown. Then marvel at their beauty. Shower the cupcakes with compliments. They’ll thrive on it and become even more luscious.