Upside Down Pineapple Cupcakes | Rhodes Quality


65 ml (¼ cup) Butter
125 ml (½ cup) Light brown sugar
1 ml (¼ tsp.) Ground nutmeg
1 x 825 g can Rhodes Quality Pineapple Rings in Syrup, drained
6 Glacé cherries
125 ml (½ cup) Butter
125 ml (½ cup) White sugar
1 Egg
315 ml (1¼ cup) Cake flour
10 ml (2 tsp.) Baking powder
2.5 ml (½ tsp.) Salt
125 ml (½ cup) Milk
To serve: 250 ml (1 cup) Cream, stiffly beaten


  1. 1. Melt 65 ml (¼ cup) of butter and pour it into the bottoms of a cupcake pan which has been sprayed with non-stick spray.
  2. 2. Sprinkle the brown sugar and ground nutmeg over the melted butter.
  3. 3. Arrange the Rhodes Quality Pineapple Rings, trimmed to fit, on top of the butter and sugar layer.
  4. 4. Place one cherry in the centre of each cupcake
  5. 5. Cream 125 ml (½ cup) butter and the white sugar together until light and beat in the egg.
  6. 6. Sift the flour, baking powder and salt together and add to the creamed mixture, alternating with the milk, whisking to create a smooth batter.
  7. 7. Divide the batter and spoon evenly over the pineapple.
  8. 8. Bake the cupcakes in a preheated oven at 180°C for 35 minutes or until golden and firm to the touch.
  9. 9. Allow to cool for a few minutes before turning out onto a plate. Serve warm with cream


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