Location: Sprinkles – Disney Springs – Walt Disney World
Location: Sprinkles – Downtown Disney – Disneyland
Source: The Sprinkles Baking Book by Candace Nelson
Ingredients For the Batter:
-
1 ½ cups all-purpose flour
-
1 ½ teaspoons baking soda
-
¼ teaspoon fine sea salt
-
¾ cup whole milk
-
3 tablespoons molasses
-
1 tablespoon pure vanilla extract
-
½ cup (1 stick) unsalted butter, slightly softened
-
1 cup lightly packed dark brown sugar
-
2 large eggs
Ingredients For the Pineapple Upside-Down Topping
-
Butter for greasing
-
6 tablespoons lightly packed dark brown sugar
-
4 tablespoons (1/2 stick) unsalted butter, melted
-
1 (4-ounce) piece of ripe pineapple, or 6 juice-packed canned pineapple rings
-
Sweet Whipped Cream if desired
Instructions
-
Preheat oven to 350F.
-
In a medium bowl, combine the flour, baking soda, and salt. Whisk together well.
-
In a small bowl, combine the milk, molasses, and vanilla. Stir together well.
-
In a stand mixer with a paddle attachment, cream together the butter and brown sugar.
-
On a slow speed, add the eggs one at a time. Mix well between each addition.
-
Add half the flour mixture and mix. Add half the milk and mix. Add the remaining flour and mix. Add the remaining milk and mix.
-
Heavily grease an unlined 12-cup cupcake pan.
-
Sprinkle 1 ½ teaspoons of the brown sugar on the bottom of each section.
-
Drizzle 1 teaspoon of butter over the brown sugar.
-
Cut the pineapple into 1-inch-squares. They should be 1/8 inch thick. Place three pieces over the brown sugar.
-
Divide the batter over the pineapple pieces.
-
Bake for 17 to 19 minutes or until a toothpick can be inserted and comes out dry. Let cool on a wired rack for 25 to 30 minutes.
-
Invert and let them cool with the pineapple on top.
-
Top with sweet whipped cream.
For official information, please check out Disney‘s official website www.disney.com.