Michelle Evans-Fecci's pineapple upside down cupcake recipe | Macmillan Coffee Morning
A twist on the pineapple upside-down cake. For these cupcakes you will need 200g butter/margarine, 200g caster sugar, 200g self raising flour, 1/2tsp bicarb
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macmillan.org.uk.
Ingredients
- 200g butter/margarine
- 200g caster sugar
- 200g self raising flour
- 1/2 tsp bicarb
- 3 large eggs
- 1 tsp vanilla
- 2-3 tbsp milk
- 12 pineapple rings
- 2 tbsp Demerara sugar
- 150g softened butter
- 340g icing sugar
- 1/4 tsp coconut extract
- 1-2 tbsp milk
- Toasted desiccated coconut
- 12 maraschino cherries
- Edible glitter (optional)
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