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GLUTEN-FREE PINEAPPLE UPSIDE DOWN CUPCAKES WITH MARASCHINO CHERRY FROSTING

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I have been making gluten-free pineapple upside down cupcakes for years, but I never thought to top them with frosting. That was until I saw I Am Baker’s maraschino cherry frosting.  Amanda Rettke, the baking genius behind I Am Baker is one of my baking heroes.

She has amazing skills and is sharing them with the world! Although she is not a gluten-free baker, I have learned so much from watching her videos. Have you ever seen one of her Facebook live frosting episodes? Not only does she have mad skills, but she is so real and I love her sense of humor. Yeah, I’m a big fan! I’m working on my frosting skills and I owe a lot of my progress to Amanda.

These cupcakes are super easy to make. All you do is add crushed pineapple and chopped maraschino cherries to your gluten-free yellow cake batter. I love the flavor of pineapple and cherry together. They complement each other perfectly. These cupcakes are super moist because of the addition of the crushed pineapple.

Most of the time I don’t even make the frosting because they are so delicious without it. Gluten-free pineapple upside down cupcakes are delightfully delicious, juicy and sweet. A little taste of happiness in a cupcake.


INGREDIENTS
CUPCAKES:

  • box of your favorite gluten-free yellow cake (I like Pillsbury gluten-free cake mix)
  • 15oz can of crushed pineapple in its own juice
  • 16oz jar of maraschino cherries
  • brown sugar (optional)
  • FROSTING:
  • 3 cups powdered sugar (confectioners sugar)
  • 1/2 cup (1 stick) butter
  • 1/2 teaspoon almond extract
  • 1/4 cup maraschino cherry juice
  • red food coloring (optional)

INSTRUCTIONS
CUPCAKES:

  1. Preheat the oven to the temperature listed on the cake mix. (Mine was baked at 350 degrees)
  2. Drain the pineapple, saving the juice in a separate bowl/cup.
  3. Chop one cup of cherries.
  4. Add the required ingredients for the cake mix. Using the pineapple juice in place of the water. If there is not enough pineapple juice, add water to the juice to achieve the proper amount. Mix until fully combined.
  5. Add the pineapple and cherries to the batter and mix until fully combined.
  6. Line cupcake pan with cupcake liners. You can also use cooking spray if you have not cupcake liners.
  7. Spray liners with cooking spray and sprinkle the bottom of the liners with brown sugar. (optional)
  8. Fill the cups with two scoops of cake batter. I use a cookie scoop.
  9. Bake according to the direction on the box of cake mix. (Mine cooked 21 minutes)

FROSTING:

  1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  2. Add almond flavoring and cherry juice and continue to beat on medium speed for 1 more minute.


thanks done share recipes to : www.mamaknowsglutenfree.com/gluten-free-pineapple-upside-down-cupcakes/
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