Kitchen Stories: Pineapple Upside-Down Mini-Cakes

A variant of the classic pineapple upside-down cake adapted to small, cute cupcakes.
Caramel mini cupcakes with pineapple flavor, for individual enjoyment. They are delicious, have absorbed the caramel inside and have perfect taste.
The coating with a golden pineapple washer, make them a beautiful sight. To the cake mixture add crushed pineapple and they have silky softness and the necessary humidity.
Enjoy them with a scoop of ice cream bathed with extra candy depending on the season.
Yours!

work: 45′

time: 1h:10′

medium:

Caramel for the Cups 60g (2.1 oz) brown sugar 30g (1.1 oz) butter canned pineapple (10 slices 560g=1.2 lbs) drained	At first make the caramel that will put in the cups. In a small saucepan, put the sugar and butter and boil until the mixture is frothy and the caramels gets slightly browned.	Grease the cupcake trays, and pour inside the hot caramel, in equal quantity in cases. On top we place a slice of pineapple, well drained. Let the cupcake trays aside for later.
Ingredients (for 5 large or 8 small cups) 100g (3.5 oz) plain flour ½ tsp salt ½ tsp baking soda ½ tsp cinnamon 100g (3.5 oz) sugar 1 large egg, or 2 small 60g (2.1 oz) oil 1 tsp vanilla extract 60g (2.1 oz) pineapple syrup 3 crushed pineapple rings 3 tbsp finelly crushed walnuts	In a large bowl sift together the flour, salt, baking soda and cinnamon. Add the sugar and stir. Leave them aside for a while.	In another bowl break the egg and beat with a whisk, adding little by little the oil…
…until creamy. Pour pineapple syrup. Mix.	Pour the liquid mixture in the bowl with the dry ingredients, stirring gently with the whisk, and very little until moistened.	Finally add the crushed pineapple, vanilla and crushed walnuts. Stir gently.
Pour the batter over the pineapple and fill the cups at the ¾. Bake in preheated oven at 180°C (356°F, Gas 4.2) for 23'-25'. Remove the forms from the oven and let the cupcakes 10' at the cups and then take them out on a platter upside down. Carefully, they have syrup under.	Caramel Sauce 60g (2.1 oz) sugar 30g (1.1 oz) water 60g (2.1 oz) sour cream	In the same saucepan over low heat you make the caramel sauce. Pour the water and sugar and bring to caramelize without stirring. Remove from heat and add the cream, as much as thick you want the sauce. Do not boil. Add it extra over each cake or ice cream that will accompany it.