Gluten-Free Pineapple Soul "Cup"Cakes!

Yesterday Barbara shared a wonderful post, and delicious looking recipe, for Soul Cakes. It inspired one of our visitors, Victoria from Designer Pastry, to submit the following recipe for their Gluten-free Pineapple Soul "Cup"Cakes:



Our gourmet gift bakery's featured cupcake of the month for October has been Pineapple Soul "Cup"Cakes! We use the Pineapple Ring as a topper to symbolize Eternity in the tradition of the Soul Cake! Here is the recipe for the gluten-free version taken from the Hallowe'en tab of our Seasonal Specialties section from Designer Pastry website.


Pineapple Soul "Cup"Cakes
Individual Gluten-free Pineapple Upside-down Cakes

Servings: 8
Prep time: 20 minutes
Cook time: 25 - 30 minutes
Total time: approx. 1 hr

Ingredients:

Bottom
  • 4 Tablespoons unsalted butter
  • 1/3 cup gf brown sugar, packed
  • 8 fresh or canned pineapple rings
Cake
  • 1-1/2 cups gluten-free flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 Tablespoons canola oil
  • 6 Tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 2 large egg yolks

Directions:

Preheat oven to 350°F.

In a small saucepan, over medium-low heat, melt 4 tablespoons butter. Add brown sugar and whisk until blended.

Divide mixture evenly among jumbo muffin cups prepared with non-stick cooking spray. Place 1 pineapple ring in each cup. Set aside.

Combine flour, baking powder, baking soda and salt in a bowl.

In a separate bowl, whisk together sour cream or yogurt, milk, canola oil and vanilla. Set aside.

Using a mixer, beat 6 tablespoons of butter and granulated sugar together until pale and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well after each addition. Reduce mixer speed to low and add flour mixture and milk mixture in alternate batches, beginning and ending with flour mixture, until just combined.

Divide batter evenly among muffin cups. Bake on center rack of oven for about 25-30 minutes or until a toothpick inserted into center of each muffin cup comes out clean.

Cool cupcakes in pan, on a rack, for 15 minutes. Loosen sides of cakes and invert onto a serving dish.

In addition, our gourmet gift bakery glazes these Soul "Cup"Cakes with a Pineapple Caramel Drizzle, but it is much less messy to give these to children at All Saints' Day parties without the glaze! :)


This post was written by Victoria, at Designer Pastry, and submitted for publication here at Catholic Cuisine. Thank you Victoria!

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1 comment:

  1. Wow I can't wait to try these! We have a gluten free little one and I am very excited to see a g-f recipe here!

    Thanks!

    ReplyDelete

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