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.
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Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Martha Stewart’s recipe for pineapple upside-down cake is extra special because it’s actually baked in individual ramekins that are each the perfect size for a single serving. A freshly-cut pineapple round is sandwiched in between a super light, fluffy cake and a delicious sugary base. When they come out of the oven, simply flip the ramekins upside down to reveal the most beautiful golden cakes, and then drizzle with a dazzling caramel-rum sauce.
Get the recipe here:
#MarthaStewart #Pineapple #Cake #Recipe #Dessert #Baking
0:00 Introduction
0:11 Melt Brown Sugar and Butter
1:01 Slice and Cut the Pineapple
2:12 Prepare the Base
2:41 Make the Cake Batter
3:56 Finish Assembling and Bake
4:42 Make Caramel-Rum Sauce
6:23 Finished Pineapple Upside-Down Cakes
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Martha Stewart’s Individual Pineapple Upside-Down Cakes | Martha Bakes Recipes | Martha Stewart
Pineapple Upside Down Muffins Recipe
Hi Guys, today I’ll show you how to make Pineapple Upside Down Muffins. It’s a small version of the large pineapple upside down cake. We’ll need 1 stick of unsalted butter softened and ¾ cup of white sugar which we will cream together. Here I have two cups of all purpose flour, ¼ tsp salt, ½ tsp baking powder, ½ tsp baking soda, ½ tsp ground cinnamon and an ⅛ of a tsp of ground cloves. This will all be whisked together. We’ll need one egg, 1 tsp of vanilla extract. Pineapple cut up small or crushed, about 12 ounces with some of the juice. I’m using fresh pineapple but you can use canned or frozen. ¾ cup of sour cream and some brown sugar. We’ll put some brown sugar and some of the pineapple in our muffin tins before we pour the batter on top. This recipe makes about 12 -14 muffins so you’ll need muffin pans.
Link to Muffin Pans:
Link to Sheet Tray:
Link to Cooling Rack:
Link to Offset Spatula:
First, preheat your oven to 350 degrees. Cream the butter and sugar together until fluffy. Add one egg. Now, I’ll add the tsp of vanilla extract, sour cream. Mix that together. It’s good to whisk the dry ingredients to get any lumps out. Add the flour mixture to the wet ingredients and gently stir until it comes together. I like to use a wooden spoon for this, it’s gentler on the batter. That looks good. Save about ½ cup pineapple for the muffin tins and the rest of the pineapple, we’ll add to the batter. Just fold in the 8 ounces of pineapple with juice. Don’t overmix.
Now, take softened butter and rub it inside the muffin tins. Butter generously so the muffins can come out of the tins easily after they are cooked. Take about a tsp of pineapple and put it in each cup. Now add a tsp of brown sugar. Add about a scoop of batter to each cup. It’s best to fill the cups about ¾ full because they will rise. It’s easier and neater to get the muffins out of the pan if they don’t rise above the line while cooking. Bake this in the preheated 350 degree oven for approximately 20 minutes or done. You can put a toothpick in the middle of a muffin and if it comes out clean or with just a few crumbs, it’s done. Let the muffins cool in the pan on a wire rack for about 15 minutes. Run a butter knife or offset spatula around the edges and pull gently away from the sides. You can pull them out at this point, I pulled one out because I just had to try it right away. A faster way to get them out all at once is to run a spatula around the edges of the muffins, put a sheet tray over the muffin pan, flip it over. Tap the bottom of the cups and they should drop right onto the tray. For the muffins to come out neatly, it is important to butter the cups really well and not overfill them before baking.
These muffins are moist, not overly sweet. The pineapple and brown sugar caramelize on top, it looks beautiful and tastes yummy. I hope you try this recipe. Subscribe for more and I’ll see you next time. Thanks for watching!
Pineapple Upside Down Cake with Top Chef Gregory Gourdet
Gregory Gourdet, Top Chef star and author of the new cookbook “Everyone’s Table: Global Recipes for Modern Health'' is in the Munchies Test Kitchen making a Haitian spiced pineapple upside down cake that’s sticky, sweet, and gluten free. Gregory’s cake is made with fresh pineapple, coconut sugar, maple syrup, star anise, and Haitian cinnamon. The result is a spicy and moist cake with caramelized and toasted flavors. Check out the recipe here:
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Pineapple Upside Down Muffins
A favorite dessert of ours. A twist to one of our favorite desserts...Pineapple Upside Down Cake, but with muffins. Hope you all enjoy the video, and give it a try.
Recipe:
Cake Batter
-2 eggs
-2/3 cup sugar
-4 Tbs coconut juice (or pineapple juice)
-1 Tsp baking powder
-2/3 cup flour
-1/4 Tsp salt
Mix sugar and wet ingredients in a bowl. Sift in dry ingredients into the mixed wet ingredients.
Pineapple Toppings
-1/4 cup butter
-2/3 cup brown sugar
-6 pineapple rings
-6 maraschino cherries
- 1/2 cup of roughly chopped pecans (optional)
- 6 large muffin pan (equipment)
- 350 degree oven (equipment)
Melt brown sugar and butter until it has a wet sand consistency. Pour a spoon full of butter/sugar to the bottom of each muffin ring. Add pecans. Add pineapple. Add a cherry in the pineapple rings. Pour cake batter about 3/4 full of each muffin ring. Bake at 350 for about 45-60 minutes depending on your oven.
Super Moist Pineapple Cupcakes | No Egg No Milk No Butter Cake
Vegan Pineapple Cupcakes | No Egg No Milk No Butter Cake | ASMR Cooking
Eggless Pineapple Cupcakes.
Cupcake without egg / Cupcake without Milk / Cupcake without Butter.
These Vegan Pineapple Cupcakes are soft and moist, flavored with pineapple juice and topped with a slice of pineapple and crunchy sugar crystals.
These Eggless Dairy-free Pineapple Cupcakes will bring a tropical twist to your holiday dinners.
Makes 6 cupcakes.
✅Please turn on subtitles/captions for more details.
✅ Ingredients:
1 Can of Pineapple Slices
1/2 cup (120 ml) Pineapple Juice from can (Add water if necessary to reach 1/2 cup)
1/3 cup (70 g) Superfine Granulated Sugar
1/4 cup (60 ml) Vegetable Oil
1 cup (140 g) All-Purpose Flour
1/2 tsp (2 g) Baking Powder
1/4 tsp (1 g) Baking Soda
1/8 tsp (pinch) Salt
Sugar Crystals for toppings
* It is very important to PREHEAT the oven. Bake when oven reaches the right temperature.
* All oven are not the same. If toothpick inserted in middle of cake comes out clean, cake is done.
* Mix dry ingredients and wet ingredients until JUST combined and dry flour is no longer visible. Do not overmix the batter or the cake will be dense.
✅ Print recipe here:
✅WATCH NEXT: More No Egg No Milk No Butter Cupcakes :
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✅ Instagram:
#pineapplecupcakes #egglesscupcakes #vegancupcakes
Coconut Pineapple Cake 椰丝凤梨蛋糕 | Apron
Coconut Pineapple Cake 椰丝凤梨蛋糕 | Apron
全蛋 egg 1
蛋黄 egg yolk 3
植物油 vegetable oil 30g/ 2 1/2Tbsp
凤梨 pineapple 50g
低筋面粉 cake flour 50g/ 4Tbsp
蛋白 egg whites 3
糖 sugar 30g/ 4Tbsp
塔塔粉 cream of tartar 1/8tsp
凤梨 pineapple
椰丝 coconut
pan size 16cm/6“ 圆模
160度摄氏 烤 40-45分钟
Bake at 160c for 40-45minutes
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