Inverted Pineapple Cupcake

by Editorial Staff

Since I am a fan of homemade sweet pastries, my imagination in this area is limitless. I’m not afraid to experiment, just give me good instructions. If you are the same, then read the recipe carefully!

Cook: 55 mins

Servings: 8

Ingredients

  • Butter – 100 Grams
  • Wheat flour – 240 grams
  • White sugar – 200 Grams
  • Sour milk – 200 Milliliters
  • Egg – 2 Pieces
  • Cocktail cherry – 13 Pieces
  • Light brown sugar – 45 Grams
  • Dark brown sugar – 45 grams
  • Canned pineapple rings – 7 Pieces
  • Soda – 1 Teaspoon
  • Salt – 0.5 Teaspoons

Directions

  1.  Melt half of the oil. Lubricate the bottom of a round baking dish with it.
  2. Then sprinkle the brown sugar into lumps.
  3. Next, lay out the pineapple rings, and in the empty places – the halves of the cherries.
  4. Now make the dough. Toss baking soda with flour, salt and white sugar. Then pour in the yogurt, the remaining butter (pre-melt) and eggs. Stir again.
  5. After that, pour the dough over the pineapples and flatten.
  6. Bake the cake for 35 minutes in the oven at 180 degrees. Let it cool for 10 minutes, then remove it from the mold and serve.

Enjoy your tea!

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