Please note that these instructions are for mini cupcakes with a mini cupcake maker. You could totally use the same instructions for full size cupcakes, just skip any steps that are specific to the mini cupcake maker.
Ingredients:
1 box yellow cake mix prepared as directed on box
1-20oz. can crushed pineapple - drained. Save the juice and use it in place of water in your cake mix for an added punch of pineapple
1/4c - 3/4c brown sugar - You may not need a full 3/4c. but will need at least 1/4c.
3T margarine
Maraschino cherries (optional)
You will also need an injector of some sort - I had one from something else, but you'll need one with a big enough nozzle for the crushed pineapple to fit through. I think that a bag/tip set up like for decorating a cake would also work if the tip had a hole big enough for the pineapple to fit through.
Directions:
Begin by making the filling. It will need time to cool off.
Melt 3T margarine and 1/4c brown sugar in a pan. You don't want the final product to be too juicy so be careful not to add too much. If it looks like there isn't enough juice, continue to add brown sugar a tablespoon at a time until you think it'll work.
You'll want to let this cool for a while. It should be cooled by the time you're done making cupcakes and they're cool enough to work with. As you might be able to tell from the picture below, mine turned out too juicy. I ended up having to strain off some of the juice because it didn't even thicken after sitting for several minutes.
Prepare cake mix as directed on the box and set aside for a few minutes
Do any necessary prep work for your cupcake maker. Since it was my first time using mine, I needed to wash it and such. Because I was using cupcake liners I did not need to prep it with oil or anything.
After a few messy tries to fill the cupcake papers, I came up with this handy trick. Put a zip top baggie into a cup - the cup acts as a holder for the baggie. Fill the baggie as full as you're comfortable with of cake batter. Snip the end of the baggie off and use ala piping bag to fill the cupcake papers.
Cook the cupcakes according to your cupcake maker's directions. There's usually a blurb in the instruction book that gives you an approximate time to test for doneness. Do not fiddle with the machine, opening and closing the lid before then. It will only mess things up.
Now comes the fun part. Load up whatever injection method you've chosen with as much of the filling as you feel comfortable with/it will hold. Some of the juice leaking out the bottom is going to happen. It won't really make a difference when it comes to the cupcakes. This is what my injector looked like.
Since it's small I could only do 1 or 2 at a time before it needed refilled. Just poke the pointy part into the top of the cupcake and give a little pressure. It may take a few seconds for it to start coming out of the injector. It may also fly out and pretty much explode onto everything around you. You'll have to play around a bit with the pressure you use to find what works best for you and the cupcakes. A denser cake may take a bit more than a fluffier cake.
And there you have it. I somehow accidentally erased and cannot retrieve the picture I had of the final product. It will have a bit of the filling peeking out of the top and that would be the perfect place to put a cherry if you should choose.
Taste-wise they're pretty much exactly like a pineapple upside down cake, though a bit more moist due to the filling being more runny than when the cake gets baked in the oven.
Let me know what you think if you try these.
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