Gluten-Free Pineapple Upside Down Cupcakes
To clarify, this is not an ad. Gluten-free baking can be tough, after all the gorgeousness of silky flour is what gives cakes that beautiful bounce and crumbly goodness. Flour substitutes can sometimes yield grainy textures, a definite no when you want something sweet. I’ve tried every flour and mixture on the market and the only one that feels like a magical substitute is Cup4Cup.
It makes sense, created by Chef Thomas Keller for The French Laundry—one of the top restaurants in the world—I would expect nothing less. So imagine my surprise when I found out Cup4Cup also makes baking mixes. While I normally bake from scratch I knew that this would be a great way to get the kid in the kitchen to help me bake up his favorite treat, Pineapple Upside-Down Cakes. By turning them into cupcakes they become bite-sized and fun, and the mix was easy for him to figure out on his own.
I’m impressed by this mix, everyone who tried these couldn’t even tell the difference from the real thing. Gluten-free baking isn’t the end of the world, also having a kid-sous chef do all the work is a major plus.
*Looking for regular old gluteny cupcakes? Go here: Pineapple Upside-Down Cupcakes
Gluten-Free Pineapple Upside Down Cupcakes
Ingredients:
you’ll need:
Cup4Cup Gluten-Free Yellow Cake Mix
topping ingredients:
1/2 cup brown sugar
2 teaspoons cinnamon
1 (20 oz) can pineapple rings, drained
maraschino cherries, stems removed and halved
Instructions:
Preheat the oven to 350 degrees. Prep cupcake pans by spraying them with non-stick spray.
In a small bowl mix together the brown sugar and cinnamon. Distribute the mixture evenly among the prepped cupcake pan.
Cut the pineapple rings in fourths, and place on top of the sugar mixture. Place a cherry in the center.
Make the Cup4cup cake mix according to package directions. Pour over the pineapple and sugar about 3/4 full.
Bake for 15 minutes.
Let cool for 1-2 minutes in the pan, then invert onto a wire rack to cool.
