Back to cupcakes!

And it was time to get back to the original passion, CUPCAKES!

I had a little farewell party for a friend's mum, and thought of making simple cupcakes. As pineapple upside downs are my friend's favourite, I thought of making those for him. I read a lot of recipes (as always) to make sure I have the right one, and did find a good one in the book I have: 500 Cupcakes by Fergal Connolly.

I will soon update the recipe, but for now, the pictures are all I can give ;)

Pineapple upside down cupcakes with Vanilla cream cheese frosting
Recipe makes 12 cupcakes

GET
Ingredients
For the Cupcakes - 
1/2 cup butter
1/2 cup sugar
1 cup flour
2 eggs
1 tsp vanilla / pineapple essence

For the Topping:
1/2 can pineapple pieces
1/4 cp butter
1/3 cup brown sugar

For the frosting:
1/4 cup butter
 125 grams cream cheese at room temperature
1 cup sugar
1/4 teaspoon vanilla extract

SET

• Preheat oven to 175°C. Grease the cupcake tins with butter and flour. 
• At the bottom of each cup, sprinkle 1 tablespoon brown sugar, 1 tablespoon butter and line some pieces of pineapple. I like to use pineapple rounds, so that they fit perfectly into the cup.
• Mix up all the cupake ingredients in a large bowl, beat with an electric mixer or a hand beater or roughly 3-4 minutes or untill silky and pale. 
• Spoon out the batter on top of the pineapple mixture and bake for 25 -30 minutes depending on your oven. 
• Remove from the oven and cool for 15 minutes.

For the Frosting:

• Beat the butter and cream cheese on low speed untill creamy and fluffy. Add in the sugar spoon by spoon making sure it is well incorporated into the batter. 
• Add the vanilla essence and beat for 5-7 minutes untill well blended. 

GO

• You can either use a piping bag or just spoon out the cream cheese frosting onto the cupcakes. Make sure the cupcakes aren't hot or even slightly warm.