Rhubarb Pineapple Upside Down Cupcakes
Oh, ya. Cupcakes! And, I can technically feel good about these because I used my CSA rhubarb in them. Woot woot! I got the idea from a Pinterest post somewhere and then the CSA newsletter had a similar idea.
We went camping this weekend and I decided that this would just be a de-luxe super treat in camp.
It rained and snowed and was cold and miserable. Bleck. But, these cupcakes were warm and soft and sweet. Nom.
I cheated a little bit and used a Duncan Hines pineapple cake mix. Sue me.
I cut up the rhubarb into pretty thin slices (like celery) and par boiled them so they wouldn’t be too crunchy in the cupcakes. No extra sugar, I could smell the rhubarb so I knew that they would be sweet enough all by themselves. Then, I just added it in with the cake mix.
Hold on to your cupcake liners. You will want them but wait until after … Just trust me.
I was worried about sticking so I sprayed the muffin tins with a generous amount of Pam. I had planned on adding one slice of canned pineapple to each spot in the pan but they were way too big so I cut them in half. This worked out because there would have been too much batter left over otherwise. I also used the pineapple liquid from the can instead of the water called for in the mix.
And, of course, a maraschino chery in each cupcake. Bake at 350 for about 30.
These little beauties came out of the pan nicely and then I put them in cupcake liners for a cute presentation. Whaddya think? Do you want to go camping with us now?
And, yes, they were as yummy as they look. Plus, the camper smelled awesome while they were cooking. It turned out to be an excellent rainy day treat.