Pineapple Upside-Down Cupcakes

Photo: Down to Earth Recipes
Chop up a whole fresh, local pineapple for this fun, tropical-flavored recipe!
Yield
11-12 Cupcakes
Vegan
Nut-Free
Desserts
Ingredients
  • 12 very small ¼” thick slices of pineapple
  • ¼ cup shredded toasted coconut + ¼ cup more
  • 1 cup all-purpose flour
  • 1½ teaspoons Ener-g Egg replacer powder
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground dried ginger
  • ¼ teaspoon salt
  • ¾ cup pureed pineapple
  • ¼ cup coconut oil
  • ½ cup sugar
  • 1 Tablespoon orange or lemon zest
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 350º and line a muffin pan with liners. In the bottom of each muffin liner layer one slice of pineapple and sprinkle with one heaping teaspoon of shredded coconut. Set aside.
  2. Sift together flour, remaining ¼ cup coconut, egg replacer powder, baking powder, cinnamon, ground ginger and salt in a large bowl. Whisk gently to combine. Set aside.
  3. In another large bowl mix pureed pineapple, coconut oil, sugar, zest and vanilla extract. Stir until smooth.
  4. Pour liquid ingredients into the dry, and stir gently until well combined.
  5. Top pineapple slices with 2 Tablespoons batter.
  6. Bake for 24-26 minutes, until a toothpick comes out clean. Let cool in muffin pan and then move to cooling racks. To serve, flip upside down! Enjoy!