At least a year ago, my good friend Misti mentioned that she could really go for some pineapple upside down cake. It was just a passing comment, but I filed it away for future use. If anyone was gonna make that bitch some pineapple upside down cake, I knew it'd need to be me.
Fast forward to today — Misti's 35th birthday! We met for dinner at the Majestic Grille downtown, and as per tradition when friends have birthday dinners, I brought a batch of cupcakes. I pulled up that memory of Misti's love for pineapple upside down cake and settled on these Pineapple Right-Side Up Cupcakes from Vegan Cupcakes Take Over the World:
So cute, huh? The batter is made with pureed crushed pineapple and it has a yummy, gooey crushed pineapple topping. They were pretty tasty, but the cake part felt a little too dense for me. Unlike most cupcakes in the book, this recipe called for about 1/4th cup less flour but the cooking time was the same as most of the other cupcakes. I think maybe they could have been cooked about five minutes less than the recommended 25-minute cooking time.
Taste-wise though, they were delicious .... just more like a small muffin topped with pineapple rather than a fluffy cupcake.