Hello, I’m Laura. Today, we’re going to prepare pineapple rightside-up cupcakes (vegan) recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pineapple Rightside-Up Cupcakes (Vegan) Recipe
Pineapple Rightside-Up Cupcakes (Vegan) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Pineapple Rightside-Up Cupcakes (Vegan) is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pineapple rightside-up cupcakes (vegan) using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pineapple Rightside-Up Cupcakes (Vegan):
- Make ready 1 box Duncan Hines Yellow Cake Mix
- Take 1 can Pineapple Slices
- Get 2/3 cup Applesauce
- Make ready 1 can Maraschino Cherries
- Make ready 2 tbsp Sugar; brown is preferred, granulated white sugar is okay too.
Instructions to make Pineapple Rightside-Up Cupcakes (Vegan):
- Preheat oven to 350° and prepare your cupcake pan by either lining it with cupcake liners or by spraying it lightly with nonstick cooking spray.
- Empty cake mix into a mixing bowl. Open pineapple and pour the juice into the cake mix, leaving the pineapple slices in the can. Stir in applesauce and mix well. DO NOT FOLLOW THE RECIPE ON THE CAKE BOX!
- Pour the mixture into your cupcake pan and bake for 10 minutes. They will not be done, so don’t fret! While they are baking, cut your pineapple slices in halves.
- Remove your cupcakes from the oven and gently press half of a pineapple slice onto each cupcake, as well as a maraschino cherry. Sprinkle 1/2 teaspoon (or a pinch) of sugar on top of each cupcake, and return to the oven for another 10 minutes, or until edges are golden brown.
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