My mom is all about healthy food. She is the one who introduced me to tofu and quinoa and pretty much every other healthy thing I eat. She’s an amazing cook and baker. My mom didn’t make dessert very often (or at least it didn’t seem like it was very often because I have a huge sweet tooth). One of my favorite things that she made, though, was pineapple upside-down cake – due in large part to the buttery brown sugar topping.
I like to make the upside-down cake as cupcakes because I’m terrible at cutting cakes (and bars and pretty much everything else). Seriously, I can’t cut a straight line no matter how hard I try, and I end up making a big ol’ mess. You’ll have to do a little maneuvering to make the pineapple ring fit in the muffin cups, but, otherwise, these cupcakes are a snap to make.
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