- 12
Ingredients
- For the topping:
- 4 Tbsp. (1/2 stick) Earth Balance, melted
- 1 can (20 oz.) crushed pineapple, drained, juice reserved
- 1/2 cup light brown sugar
- For cupcakes:
- 1 cup all-purpose flour
- 3/4 cup sugar
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground allspice
- 4 Tbsp. (1/2 stick) Earth Balance
- 1/2 cup reserved pineapple juice
- 1 tsp. Egg Replacer, mixed with 2 Tbsp. water until smooth (equivalent of one egg)
Preparation
Step 1
Preheat oven to 350. Lightly butter (with Earth Balance or vegetable oil) and flour cupcake pan. Turn cupcake pan over sink and knock out the excess flour.
Prepare the topping: Measure exactly 1 tsp. of melted Earth Balance into each cupcake cup. Sprinkle 1 packed tsp. of brown sugar on top of the butter. Spread 1 Tbsp. of pineapple on top of the brown sugar.
Prepare the cupcakes: In a large bowl, combine the flour, sugar, baking powder, and spices. Add butter and pineapple juice, then mix with electric beaters about two minutes until smooth. Mix in the egg replacer and combine thoroughly.
Spoon batter over pineapple mixture, filling each cup about 3/4 full. Bake 25-30 minutes, until golden brown and tester comes out clean.
Cool the cupcakes no more than five minutes before running a knife around edges of each cake. Place a cooling rack on top of the cupcake pan, then invert and shake out the cakes. They should fall right out. If any pineapple sticks to the pan, simply use a knife to re-spread it over the top of the cupcake.
These cupcakes are moist and spongy, subtly spiced, and definitely best when eaten warm. Even better when served with a scoop of Purely Decadent Coconut Milk Vanilla Bean ice cream.