Pineapple upside down cupcakes

Name: Pineapple upside down cupcakes
Cuisine: British
Ingredients: 1 cup flour; Half a cup of sugar, or less if you prefer; 1 egg; Some melted butter; About three spoons of milk or yoghurt; Ripe pineapple - two to three pieces per cupcake

Helen @cook_12450298

This is a great breakfast or sneaky dessert cake, it's quick because you use a pancake style batter and the time the cupcakes cook for isn't as crucial for a good result. Note this is not a very sweet recipe, I cook for my kids so they aren't going to taste like a commercial or even conventional sweet cake, you can add more sugar to achieve that.

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Ingredients

1 cupflour
Halfa cup of sugar, or less if you prefer
1egg
Some melted butter
About three spoons of milk or yoghurt
Ripe pineapple - two to three pieces per cupcake

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Steps

1

Set the oven to gas mark 7 or equivalent. Cut the pineapple into bite size chunks.
2

Do this by slicing off the peel and the cutting between the flesh and the core
3

Place the slices together then chop
4

Now for the batter, gather your ingredients and a bowl, whisk and a spoon. This is a one bowl recipe so it's quicker and less washing up! If you aren't confident with making a batter add only a little milk at a time and keep mixing
5

Add about a cup of flour. If its not self raising add some baking soda, this is a good step even if it is self raising flour
6

Sugar
7

Now add the first of your wet ingredients, after this you will be able to judge how much additional liquid you will need, here I have used two spoons of yoghurt
8

After mixing, you will need to dislodge the mix from a whisk as you do this, it's too thick not to get stuck, add some melted butter
9

I have to melt mine in a pan, you can at this stage just make pancakes if you prefer!
10

After mixing add milk gradually until the mix is the consistency you want, it should fall off a spoon slowly
11

I just added a little milk
12

Now put a drop of oil, or remaining melted butter into you cake tins, if you don't have a silicone one you will need cupcake cases.
13

Spoon the mixture in leaving each one about under half full to leave room for the pineapple chunks.
14

Ideally they should be a bit fuller, now drop in the pineapple
15

The fruit will sink to the bottom during cooking so don't worry about that, now place on a baking sheet or similar as the silicone is quite bendy, bake for twenty minutes checking after fifteen
16

These have had an extra 7 minutes. Ideally you need two eggs as you can see these look more towards bread than cake to me, beware if you like to eat them straight from the oven they will be very hot because of the fruit