Pineapple Upside-Down Cupcakes

Steps

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1. 1
   Drain the canned pineapple slices over paper towels to remove excess liquid, reserving the juice for another use.
   ▶ ≈0:25
2. 2
   Make the caramel-butter mixture by cooking sugar until it reaches a deep caramel color, then add butter and vanilla, stirring until completely smooth.
   ▶ ≈0:33
3. 3
   Stir in the lemon juice, then pour the caramel-butter mixture into each cupcake cavity, about 2 tablespoons per cavity.
   ▶ ≈0:39
4. 4
   Add a pineapple slice to each cavity and bake for about 30 minutes to allow the fruit to caramelize.
   ▶ ≈0:48
5. 5
   Meanwhile, chop the remaining pineapple, sprinkle with salt, and flambé with dark rum, then set aside.
   ▶ ≈0:56
6. 6
   Prepare the cupcake batter by beating together the softened butter and sugar until creamy.
   ▶ ≈1:09
7. 7
   Add the first egg and mix well, then incorporate half of the flour and baking powder.
   ▶ ≈1:15
8. 8
   Add the second egg and the remaining flour, followed by the milk and heavy cream.
   ▶ ≈1:19
9. 9
   Fold in the prepared flambéed pineapple pieces and fill the room-temperature molds with the batter.
   ▶ ≈1:23
10. 10
    Bake for an additional 30 minutes until cooked through. Cool completely to room temperature before unmolding from the pans.
    ▶ ≈1:31
11. 11
    Optionally decorate the tops with a cherry or additional flambéed fruit and serve with your favorite ice cream.
    ▶ ≈1:39