Blue Hawaii Pineapple Upside-Down Cupcakes

Name: Blue Hawaii Pineapple Upside-Down Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 servings
Cuisine: American
Ingredients: 6 tbsp unsalted butter; 1 cup sugar; 2 eggs; 1 tsp vanilla extract; 2 1/2 tbsp rum; 1/4 cup pineapple juice; 1/4 cup sweet-and-sour mix; 1 1/4 cup all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 1 1/2 tbsp blue Curaçao; blue food coloring; 1/2 cup unsalted butter; 1/3 cup brown sugar; 2 tbsp rum; 10 pineapple rings; spiked whipped cream; 1/2 cup sweetened flaked coconut; 10 maraschino cherries; 1/2 cup unsalted butter; 2 cup sugar; 4 eggs separated; 1 cup whole milk; 1 tsp vanilla extract; 3 tbsp liquor; 3 cup all-purpose flour; 4 tsp baking powder; 1/2 tsp salt; 1 1/2 cup powdered gelatin; 2 1/4 cup water or juice

Cuisine:American

Course:Dessert

30m prep 30m cook 1h 0m ready

These tropical cupcakes combine the flavors of a Blue Hawaii cocktail with classic pineapple upside-down cake. A yellow and blue layered batter is topped with pineapple, spiked whipped cream, coconut, and a cherry.

Nutrition (per serving, estimated)

Estimated based off 101 of 124 identified ingredients (per 100 g food data, scaled by amount).

Energy

3418 cal

Protein

43.5 g

Carbohydrate

449 g

Fiber

27.9 g

Sugars

284 g

Sodium

1658 mg

Total fat

155 g

Saturated fat

91.4 g

Monounsaturated fat

42.4 g

Polyunsaturated fat

9.3 g

Vitamins & minerals

Calcium: 705 mg
Iron: 16.1 mg
Magnesium: 191 mg
Phosphorus: 834 mg
Potassium: 1242 mg
Zinc: 5.36 mg

Let's Cook

Step 1.

Preheat oven to 350°F. Grease 10 ramekins or one cupcake pan.
Step 2.

In a mixing bowl, cream butter and sugar until light and fluffy. Mix in eggs. Stir in vanilla, rum, pineapple juice, and sweet-and-sour mix. Add flour, baking powder, and salt. Transfer one-third of the batter into a separate bowl and stir in blue Curaçao and food coloring.
Step 3.

For the topping: In a saucepan over medium heat, stir butter and brown sugar 3 minutes, or until melted. Remove from heat and stir in rum. Drop a spoonful of sauce and a pineapple ring into each ramekin or cupcake cup. Spoon yellow batter into pans. Refrigerate 30 minutes. Add blue batter, filling each cup almost to the top. Bake 25 to 30 minutes.
Step 4.

Loosen cooled cakes with a knife. Press a tray to the cupcake pan or ramekins; flip over to unmold. Top each with spiked whipped cream, coconut, and a maraschino cherry.