Gluten Free Pineapple Upside Down Cupcakes

Hello all! 

I hope you have had a great week! All I have to say is TGIF! It has been a super long between already planning for Christmas shows for the store! I can’t believe that it is already August let alone thinking about Christmas already! But planning is key! I don’t want summer to end (okay maybe just get a little bit cooler) I was born and raised in the Florida sunshine. I like snow maybe once a year. Then it can go away! 

Today I have a recipe that I have played with for some time now. I think I have it just perfect this time. It is a messy one but the messier the more yummy the product is! This tiny cakes were perfect for an after dinner dessert when you only want a morsel of something! I was quite happy with it and I am not a pineapple person! 

The sugar carmelized perfectly over the cakes and the cake wasn’t dense and was just sweet enough. I don’t like having an overly sweet cake in this because the carmelizing of the pineapple and the sugar makes it sweet enough! These little cakes were so yummy! Pineapple upside down cake is my Dad’s favorite thing to eat and he really liked it so you know it is good then! 

Gluten Free Upside Down Cupcakes: 

2 can of Pineapple chunksor Tidbits (20 ounces and 8 ounces) 

1/3 cup melted butter (or Coconut Oil) 

1/3 cup Coconut Palm Sugar 

1/2 cup Cup Brown Rice Flour 

1/4 cup Tapioca Starch 

1/2 tsp Xanthan Gum 

1/2 tsp Salt 

3/4 cup Coconut Palm Sugar 

1/4 cup Butter Softened (makes it fluffy) 

1/2 cup Pineapple juice (can be from the pineapple cans above)

1 egg

1/2 tsp Vanilla 

preheat oven to 350 degrees Fahrenheit.

Make sure to spray nonstick spray in your muffin tin really well! 

Melt your butter or oil and then mix it with your 1/3 cup coconut palm sugar. Then place a scant 2 tsp of the mixture into each well of your muffin tin. If you are short a little bit just mix a little more sugar (tsp) into the rest of the butter. 

Place 4-5 chunks or tidbits of pineapple into the bottom of each well. 

In a mixing bowl or stand mixer mix together your sugar, butter, juice, egg and vanilla. Then mix in your flour, tapioca starch, xanthan gum, baking powder and salt into the wet mixture.

Divide the batter into the muffin tin equally. bake for about 24 minutes or place a toothpick inside the cake and see if it comes out clean. 

Let sit the muffin tin for about 5 minutes after oven and cover a cooling rack with parchment paper. Take a knife and gently go around the sides of the cakes enough to loosen them. Then take the cooling rack and place on top of the muffin tin. Turn pan upside down and the contents will be in the parchment paper when lifted. 

Let them finish cooling completely and then dress them with some whipped cream and a cherry! 

Perfect dessert! They are a bit messy but the messier the better! I would rather use the tidbits because they are smaller bits of pineapple but it is really up to you! 

You can follow along on all my crazy adventures in and out of the kitchen on Twitter (@Not2ShabbyGabby), Instagram (@notshabbygabby), Pinterest (@Not2ShabbyGabby) or Facebook! 

I hope you have a blessed weekend! 

Deliciously, 

Gabby 

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