How To make Coconut and Pineapple Upside Down Muffins
6 teaspoons pineapple preserves
1/4 cup firmly packed brown sugar
1/4 cup vegetable oil
1 large egg white
1/2 cup milk
1 cup all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup sweetened flaked coconut -- toasted lightly
Drop 1 heaping teaspoon of the preserves into each of 6 well-buttered 1/3 to 1/2 cup muffin tins. In a bowl whisk together the brown sugar, the oil, and the egg white until the mixture is smooth and whisk in the milk. In another bowl whisk together the flour, the baking powder, the cinnamon, the salt , and the coconut, add the milk mixture, and stir the batter until it is just combined. Divide the batter among the tins and bake the muffins in the middle of a preheated 400oF oven for 20 minutes, or until a tester comes out clean. Let the muffins cool for 3 minutes, run a knife around each muffin, and lift each muffin out with a fork, inverting it onto a rack. Jody Prival Makes 6 muffins.
How To make Coconut and Pineapple Upside Down Muffins's Videos
Pineapple Upside Down Cupcakes Recipe
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Here’s a simple recipe for delicious Coconut Pineapple Upside Down Cupcakes that are perfect for your luau party, summer shower or indoor beach party! Flavored with coconut rum, brown sugar, and pineapple juice, these cupcakes offer a little escape to paradise.
Get the printable recipe here:
YOU’LL NEED:
1 can sliced pineapple (20 oz)
1 package of your favorite yellow cake mix or recipe (15.25 oz)
3 eggs
1/3 cup vegetable oil
1/2 cup light rum (coconut flavored)
1/2 cup butter (1 stick), melted
1 cup light brown sugar
Whipped Cream (for garnish, optional)
Maraschino cherries (for garnish, optional)
Bake Easy Spray -
Mega Muffin Pan -
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Pineapple cake: you’ve never had a cake so soft and delicious!
If you love pineapple and soft fluffy cakes, this is the dessert for you!
INGREDIENTS
3 eggs
150g sugar
vanilla extract
280g flour
1 packet of baking powder
120ml pineapple juice
a pinch of salt
DIRECTIONS
Beat the eggs with the salt, gradually add the sugar. Mix in the pineapple juice, sifted flour, baking powder and the pieces of sweetened canned pineapple. Pour the batter into a buttered cake pan and place the pineapple slices on top. Bake at 180°C for 40 minutes.
How to make Coconut Pineapple upside down cupcake
Have you tried a coconut pineapple upside-down cake? If you love tropical flavors, you are in for a treat with this simple and incredibly delicious coconut pineapple upside down cupcake!
you need:
1 cup melted butter
1 cup brown sugar
1 can pineapple slices
½ cup pineapple juice, reserved
1 pack (432g) yellow cake mix
3 large eggs
½ cup coconut rum
⅓ cup vegetable oil
8 oz Cool-whip topping
Maraschino cherries optional
to do:
1. Preheat oven to 350°F. In a small bowl, combine butter and sugar. Divide evenly among cavities. Drain pineapple and reserved half cup of juice. Cut pineapple slices into 8 pieces. Place 4 pieces in each cavity.
2. In another bowl, beat cake mix, eggs, reserved pineapple juice, coconut rum and vegetable oil. Divide the batter evenly into cavities. Bake for 18 minutes.
3. Remove from pan turning upside down. Topped with Cool-whip and maraschino cherries if desired.
Happy baking everyone!!
Easy pineapple upside down cake!
Easy pineapple upside down cake! | Lorenzo M's
The BEST and QUICKEST Pineapple Upside Down CUPCAKES