I’ve called them ‘Prosperity’ Pineapple & Coconut Upside-Down Cupcakes because I made them for my family reunion dinner before Chinese New Year. I decided to trick people into eating them by telling them it’ll bring them good happiness and wealth (although turns out I really didn’t need to trick them in the end, they’re that good!).
It’s really an all-year treat though, but especially good in the summer, like I said, with a big glass of rum punch. People are gonna be lining up for my summer parties this year.
I do need to apologise though. As you know, when I cook I’m very ‘a pinch of this, a throw of that’, and kind of just get a feel of what I’m cooking, so my measurements will be a rough guide – please feel free to get into your baking and get a sense of how much of what you want!
The recipe is the same for all different sizes, just follow the layers and it’s pretty damn easy to assume the amount you put in for each!
1 Stick of Butter
2 Tins Pineapple Rings
1 Tin Chopped Pineapple
1 Pack Chopped Macadamia Nuts
1 Pack White Cake Mix
1/2 Cup ZICO Coconut Water
1 Ripe Banana
1 Pack Desiccated Coconut
1/3 Cup Vegetable Oil
1/2 Cup Pineapple Juice (From Pineapple Tins)
The amount of ingredients depends on how many you make and if you’re doing mini muffins or cupcakes, so I’ve just given you a general amount so you won’t be short (hey, if there’s leftovers you can make them again soon!).
The method is so ridiculously easy. Little bit of this, little bit of that. It’s not just an excuse for me being terrible at writing up recipes, I swear! I will write the method so you can use it for the mini muffins or cupcakes.
1. Preheat the oven to 175 degrees. Melt your butter and smear butter around the sides of the moulds so the cake doesn’t stick. Then, no matter what tray you’re using, cover the bottom of your tray in melted butter. Around a tsp for the mini muffin tray, and a tbsp for the cupcake tray, as long as the bottom is covered in a thin layer of butter.
2. Next, sprinkle a pinch of brown sugar evenly over the butter for each cake.
3. Open your tins of pineapple and preserve the juice. Get out the rings and chop up pieces small enough to fit into each cake mould, but the biggest it can be to fit into it.
4. The next layer is your macadamia nuts! Put 1-2 pieces in your mini muffins, and 2-3 in your cupcakes. The layer after is your chopped pineapple; put 1 piece in the mini muffins and 2 pieces in your cupcakes.
5. Next, get a BIG pinch of coconut and pop it in each cake mould.
6. Whisk together your 3 eggs, mashed banana, ZICO coconut water, white cake mix, vegetable oil, pineapple juice and a handful more of coconut until mixed. Fill the moulds up with the mixture until it’s around 2cm from the top so it has some space to rise.
7. Pop your mould into the oven! Peak in after 10 minutes and wait until the tops are golden brown. Stick a toothpick in it and make sure it comes out clean before you get it out of the oven!
8. Leave it to cool for around 10 mins and run a knife around the edges of each cake. Get a plate to cover the tray and flip it over so the cakes fall out so the pineapples are beautiful on the top. And there you have it!
To make a cake you just follow the same steps but use enough ingredients to fill up the tin. The batter mixture and amounts are exactly the same, and is MORE than enough for the cake (you can probably make a few mini’s out of it as well!).
If you choose to do the cake, make sure you let it cook properly and turn the heat down a little if the top is golden brown but the bottom (which is really the top) isn’t cooked yet. I had this problem (oops) and had to flip it over and put it back in the oven!
It still turned out pretty though. Just put whole pineapple slices on the bottom (pretty obvious).
I thought my aunts were all just being nice by telling me how good it was until I saw one of them smuggle a couple of cupcakes to take home with her later. I’ve never felt prouder!
Gong Xi Fa Cai, everyone! May your year be prosperous, full of happiness, good health, wealth and success!