Ingredients: 2 teaspoons baking powder,1/2 cup brown sugar,1/2 cup brown sugar,2 large eggs,10 maraschino cherries,10 canned pineapple rings, drained,1 1/2 cups plain flour,125g salted butter,2/3 cup superfine sugar,1 teaspoon vanilla extract,1/2 cup whole milk
Instructions:
- Begin by preheating oven to 350 F.
- Place 3.5 tablespoons of softened salted butter in a bowl. Make sure the butter is not cold from the fridge. Keep it in a warm place for an hour and it will be nicely soft.
- Add 1/2 cup of brown sugar.
- Mix the sugar and butter well. Until they look like breadcrumbs.
- Drain the pineapple rings from the juice.Grease a jumbo cupcake pan. Each cupcake dish should hold 1 pineapple ring comfortably.
- Place about a teaspoon of the butter-brown sugar mixture in each cupcake dish and press the mixture down.
- Place a pineapple ring on top of every layer of butter-brown sugar mixture.
- Add a maraschino cherry to each cupcake dish.Set the cupcake pan aside.In a large mixing bowl, add the rest of the softened salted butter.Cream it until its a mushy pile.
- Add 2/3 cup sugar.Cream the sugar and butter well. Make sure they are well combined.
- Add 2 large eggs.
- Mix well.
- Add 1 teaspoon of vanilla extract.
- Add 2 teaspoons of baking powder.
- Add 1/2 cup of whole milk.
- Mix well.
- Add 1.5 cups of plain flour.
- Mix well to combine.When the ingredients are well combined and the batter is ready, measure an equal portion of batter for each cupcake. I usually use a small ice cream scoop for this.
- Add the batter to the cupcake pans. The batter should reach about 3 to 4mm short of the top in the cupcake pan. DO NOT OVERFILL.Ensure all the cupcake dishes are filled.
- Place in the oven and bake for 20-25 mins. Watch the cupcakes. They are done when the tops are golden brown.You can check if the cupcakes are done by inserting a skewer stick or knife in the center of a cupcake. If it comes out clean, then its done.Cover with a clean kitchen cloth and let the cupcakes cool for 10 minutes.While they are still warm, use a very sharp knife or bread knife and slice the tops of the cupcakes off. You can eat the tops and do a taste test here or discard them.Run a thin knife around each cupcake in the pan if you think they are stuck to the pan.Plan a large baking tray over the cupcake pan. And quickly invert over.Immediately transfer these cakes to a large dish. Cover the dish with very tight cling wrap and keep the cupcakes in a warm place for a couple of hours or until you are ready to serve.This extra steaming process makes the cake super soft and moist.
