Disney Park Recipe:

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

1. Preheat oven to 350F.

2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together well.

3. In a small bowl, combine the milk, molasses, and vanilla. Stir together well.

4. In a stand mixer with a paddle attachment, cream together the butter and brown sugar.

5. On a slow speed, add the eggs one at a time. Mix well between each addition.

6. 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.

7. Heavily grease an unlined 12-cup cupcake pan.

8. Sprinkle 1 ½ teaspoons of the brown sugar on the bottom of each section.

9. Drizzle 1 teaspoon of butter over the brown sugar.

10. Cut the pineapple into 1-inch-squares. They should be 1/8 inch thick. Place three pieces over the brown sugar.

11. Divide the batter over the pineapple pieces.

12. 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.

13. Invert and let them cool with the pineapple on top.

14. Top with sweet whipped cream.

For official information, please check out Disney‘s official website www.disney.com.