This weekend was jam packed full of all kinds of fun. Saturday was Cinco De Mayo, which means my moms annual drunk fest was in full effect. It was wonderful catching up with my friends and family over fajitas, sangria, and margaritas. Then I came home to a little Cinco De Mayo party with my neighbors. I have an amazing group of people that live in my building, and we always get together for cook outs and play dates.
Sunday I woke up bright and early, and my husband and I took Hunter to the Flea Market. There were so many things I wanted to bring home with me, but I ended up scoring a set of Melmac dinner plates and tea cups. I also found huge set of vintage drinking glasses with plastic handles, and some depression glass ice cream bowls that I posted in my eBay store, Check them out here, they are beautiful.
Today has been such a gloomy day, and the kids have been watching movies and relaxing. Since it was such a lazy day I decided that a little baking was in order. I ended up making mini pineapple upside down cakes, and they turned out fantastic. Here’s a step by step guide to how I made them, hope you enjoy!
1 can pineapple tidbits
1 1/2 Cups Flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick butter,softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum of your choice
1/2 cup pineapple juice, unsweetened
Preheat oven to 350 degrees. Grease cupcake pan, Line the bottom of each cup with brown sugar. On top of brown sugar, layer pineapple tidbits. Set aside.
Sift together flour, cinnamon, baking powder, and salt.
Beat butter in your mixer until light and fluffy, then gradually add in your sugar.
Then add your eggs, one at a time, making sure they are well incorporated. Then beat in your vanilla, and the Rum of your choice. (i used Kraken black spiced rum.)
Add half of your flour mixture to the batter and beat on low until blended. Beat in your pineapple juice, and then add the rest of your flour mixture to the batter. Mix until blended. Spoon batter over the pineapple topping in each of the spots in the cupcake pan. Bake for approx. 20 minutes, but I would keep a close eye on them. Take them out when they are golden on top and test them with a toothpick. If the toothpick is clean you’re all clear.
Wait for cakes to cool, with a serrated knife cut the tops off of each of your cakes, so they can sit flat when flipped upside down.
Use a baking sheet, and flip your cupcake pan upside down on top of it. Give it a good hit, to sort of loosen up the cake, and then carefully remove each cake. If you really like rum, sprinkle a little bit oven each cake and you’re ready to enjoy! These are great for parties, and a wonderful and easy dessert for after dinner. YUM.