Outside In Pineapple Upside Down Cupcakes

I think this may be my best cupcake yet…

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

I found this fabulous Pineapple Upside Down Cake Rum from Malibu a few weeks ago, and then over the weekend I decided I needed to bake something with it.

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I didn’t want to do a traditional style pineapple upside down cupcake.  I LOVE the taste, but they are a sticky mess.  🙂  So I figured I’d stick the outsides back in, and top it off with a brown sugar buttercream.

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

Every now and then, I feel like I have a brief moment of foodie genius.  This was definitely one of those moments.  These are ABSOLUTELY delicious, and would be perfect for one of those upcoming summer gatherings.  Luau party anyone??

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

Lately I have been noticing that a lot of the recipes on food blogs come with step by step pictures of the ENTIRE process.  I have a few thoughts on this:

  • I don’t have time for all that.  I want to bake, snap a few pics of my cupcakes and then sit on my couch and eat them.
  • I am pretty sure you know what it looks like to throw some eggs, oil and cake mix in a bowl and then mix it up.
  • If you’re anything like me, you might just want the damn recipe.  So here you go:

Take your favorite yellow cake mix.  Follow the directions on the box, except substitute the Pineapple Upside Down Cake Rum for the amount of water called for.  If you want to make a booze-free version, you can sub pineapple juice for half of the amount of water called for.  Bake the cupcakes according to the directions on your cake mix box.

After the cupcakes have completely cooled, core the centers.  You can use a cupcake plunger, or take a sharp knife and cut out a cone shape from the middle of the cupcake (you don’t NEED to put these bits back on after you fill the cupcakes, so feel free to eat them as you go!).  After your cupcakes have been cored, spoon a small amount of pineapple topping (you can find this with the ice cream toppings) into the center of each cupcake, and then insert a maraschino cherry into each hole.

After that, whip up a batch of this delicious Brown Sugar Buttercream Frosting from Two Sisters Crafting and have some fun decorating your cupcakes!  I rolled mine in yellow sanding sugar, and then used some Wilton Christmas tree sprinkles as my “pineapple leaves”.

I will post a picture of the most important step… Take a bite and enjoy!!!

Outside In Pineapple Upside Down Cupcakes | Shake Bake and Party

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Piña Colada and Sweet Tea Vodka

Don’t worry, I’m not making Sweet Tea Piña Coladas.  This post is a two-fer!  First off – Piña Colada cupcakes!!

There was another birthday in the office last week.  This time I went with Piña Colada cupcakes.  I recalled an at-home jewelry demonstration where the birthday girl consumed quite a few pineapple Jell-o shots made with coconut rum, so I knew she’d love the flavor combo.

At first I considered incorporating some coconut rum into my cupcake batter, but all I had was a bottle of 90 Proof Parrot Bay.  I’ve baked using a little bit of alcohol before (made cupcakes with some Caramel Bailey’s once) but for some reason the thought of sticking 90 proof booze in a hot oven filled my head with thoughts of cupcakes on fire so I decided to skip it.

Instead, I grabbed another boxed cake mix and in place of the water I used pineapple juice.  I also folded in some crushed pineapple.  I went with my basic buttercream recipe and put in a little coconut extract.  One of my favorite parts of a Piña Colada is the little plastic sword skewered through a cherry and a chunk of pineapple, so I mirrored that on my cupcakes using a dried pineapple bit instead of fresh fruit.

I seem to recall an episode of Cupcake Wars where the baker got bashed for putting a maraschino cherry on top of her cupcakes as decoration but the judges were obviously being idiots that day.  There’s a reason the phrase “cherry on top” exists!

The balance of pineapple and coconut was perfect, and I ended up helping myself to a second one of these before the work day was done.

Cupcake Wars style

In other news that actually does involve alcohol (time for all you underage kids to go back to looking up Justin Bieber or whatever it is you do these days)… A coworker was telling me about Jeremiah Weed Sweet Tea Vodka on Friday afternoon.  I’ve heard of Sweet Tea vodka obviously, and I had seen this brand in the liquor stores but hadn’t tried it. She said that you can make a great boozy Arnold Palmer by mixing it with lemonade.

That night, I was out at a local bar/restaurant and what should be on the happy hour menu but a Jeremiah Weed Arnold Palmer for just $5?  Yup!  I had to try it and I’m glad I did!  It came out in a mason jar type glass garnished with a lemon wedge and tasted dangerously just like iced tea lemonade.  I’m not sure what the ratio of lemonade to sweet tea vodka was, so I can’t give you an exact recipe but I’m sure you won’t mind experimenting to figure it out on your own!

If I hadn’t been the chauffeur for the evening I would have doubled up on this drink the way I did on those Piña Colada cupcakes!

 

Pineapple Cupcakes

Ingredients:

White boxed cake mix and oil and eggs listed on box
8 oz can crushed pineapple
pineapple juice

Directions:

Prepare mix according to directions on box, subbing in pineapple juice for the amount of water called for.  In my case, I needed one cup of water.  I drained the juice from the crushed pineapples into a measuring cup and then used Dole pineapple juice to get the 1 cup needed.  Once you have beaten the batter for the requisite two minutes, gently fold in the crushed pineapple and bake according to the directions on the box.

For the coconut buttercream, use the same basic recipe from my Cherry Lemonade cupcakes but instead of the grenadine use 1 teaspoon of coconut extract.