Simple pleasures are where it’s at! And for me, there’s something poetically understated about Mother Nature’s offerings. To be seen and enjoyed, there’s no doubt there are plenty. But, here are two earthly examples that immediately come to my mind: ‘ananas’ and ‘palmas.’ Both standing tall and equally homegrown natives to warmer climates, I absolutely adore these particular reminders of Mr. Sun ─ pineapples and palm trees.
Quite the flora spectacle, leafy high rises are to be seen, left in their natural habitat, and later missed post-travel. Fortunately, I have great news: sunny days are ahead! Requiring minimal effort and looking no further than a few staples, a taste of the tropics is made instantly possible via Betty Crocker. Yes, I said it ─ the cake mix! I’m all for baking desserts from scratch. But, on “island time” ─ even ‘sans’ the island ─ baking is temptingly a breeze with Betty’s direct recipe for Upside-down Pineapple Cupcakes. Essentially, this will be a delectable crowd-pleaser that can be prepared non-stop and without catching any red-eyes.
Following step-by-step instructions, then, here we go: step one, evenly dot a muffin pan with pre-combined brown sugar and butter; step two, layer with pineapple slices; step three, arrange a single maraschino cherry in the center of each designated muffin setting; and, last but not least, step four requires one to pour the pre-made cake batter over the aforementioned necessities. Speaking of the batter, all you need are eggs, oil, and water ─ as per Betty’s suggestion. Better yet, substitute water with reserved pineapple juice ─ liquid from the same can of ‘fruit rings’ will do ─ and be on your way to creating a tartly sweet pineapple-infused mixture. In continuation, proceed to prepare and bake two dozen upside-down sweet cakes at 350 F, for 25 minutes. Finally, allow the bountiful of cakey vitamin C to cool.
So, there you have it! A Betty-inspired take on a classic dessert that happily turns out ─ intact ─ and one that remains true to exotic taste. What’s more, these caramel-coated miniature cakes deliver: they’re undeniably moist, flavourfully saturated in fruit flavour, and are best served warm or à la mode. Suffice it to say, bakers and pineapple-heads alike can rejoice! Speedily-made and golden still, this fan-favourite treat is bound to delight appetites, and leave all with a sunny ─ ‘ananas’-kissed ─ disposition.
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