Michelle Evans-Fecci's pineapple upside down cupcakes | Recipes

Ingredients

Cupcakes

• 200g butter/margarine
• 200g caster sugar
• 200g self raising flour
• 1/2tsp bicarb
• 3 large eggs
• 1tsp vanilla
• 2-3tbsp milk
• 12 pineapple rings
• 2tbsp Demerara sugar

Buttercream

• 150g softened butter
• 340g icing sugar
• 1/4tsp coconut extract
• 1-2tbsp milk

To decorate

• Toasted desiccated coconut
• 12 maraschino cherries
• Glitter (optional)

How to make

1. Preheat oven to 170°C fan and line a 12-hole cupcake tin with paper cases.
2. Cut a piece out of each pineapple ring so they fit into paper cases.
3. Beat butter and sugar together until light and fluffy, then add eggs, flour, bicarb, vanilla and mix well. Add enough milk to loosen the mixture a little.
4. Fill each paper case 3/4 full, then top with pineapple ring.
5. Scatter a little Demerara sugar onto each cupcake and bake for 20-25 minutes or until skewer comes out clean.
6. Place jam into piping bag and snip the end. Once cupcakes are cooled, poke a little hole into each cupcake with a skewer and pipe in the cherry jam.
7. To make the buttercream, beat butter then add icing sugar until smooth and light. Add coconut extract and enough milk to loosen.
8. Place buttercream into piping bag with a round nozzle and pipe a swirl on top. Roll cupcake into toasted coconut, then add a swirl to the top of each one.
9. Place cherries into glitter pot and shake to remove the excess. Top each cupcake with a cherry!