Pineapple Upside-Down Cupcakes with Whipped Coconut Cream

By gocatgo

These treats are an indulgent little escape to paradise, in cupcake form.

Ingredients

• 1/2 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 1 teaspoon canola oil
• 2/3 cup plus 2 tablespoons granulated sugar
• 2 eggs
• 1/2 cup plain nonfat Greek yogurt
• 2 teaspoons vanilla extract
• 1 20-ounce can pineapple slices, each ring cut into six bite-sized pieces
• 3 tablespoons 100% pure maple syrup
• 2/3 cup coconut cream from 1 14-ounce can coconut milk (the thick, top layer of cream that is formed when a can of coconut milk is refrigerated for 2-3 hours)

Details

Servings 12
Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

Note: the night before preparing this recipe, refrigerate the can of coconut milk. The thick, creamy layer that rises to the top of the can is required for this recipe.

Preheat the oven to 350 degrees F.

In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.

In a separate large mixing bowl whisk the following until well combined: ½ cup canola oil, ⅔ cup granulated sugar, eggs, yogurt, and vanilla extract.

Add the flour mixture to the yogurt mixture and stir just until ingredients are combined.

Fill a muffin pan with cupcake liners and spoon batter into liners, filling each about halfway. Bake for 14-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool.

Meanwhile, heat 1 teaspoon canola oil in a sauté pan over medium-high heat. Add the pineapple and maple syrup and cook and stir until pineapple becomes golden and caramelized. Immediately transfer caramelized pineapple to a plate to cool. Arrange several piece of pineapple over the top of each cupcake.

Remove coconut milk from the fridge and scoop out the thick, cream-like top layer. Add 2 tablespoons granulated sugar and use a hand mixer set to low speed to beat the mixture about 2 minutes, or until a rich, thick cream is formed. (Add additional sugar according to personal taste).

Top each cupcake with a spoonful of coconut cream.

To Store: Cupcakes should be stored at room temperature in an airtight container in a cool, dry, shaded location. Coconut cream should be stored separately in an airtight container in the fridge. Top cupcakes with cream immediately before serving.