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Vegan Cupcakes Take Over the World    Publisher: Marlowe & Company © 2006 by Isa Chandra Moskowitz ISBN: 1569242739

Reprinted with permission from the author, Isa Chandra Moskowitz.

Pineapple Right-Side-Up Cupcakes (p. 70)
Makes 12 cupcakes

These are sublime summertime cupcakes, perfect straight out of the fridge and eaten while lounging about poolside, or sitting on your fire escape with your feet dunked in a bowl of cold water. Pineapple makes an appearance in the delicately spiced cake and as the refreshing and luscious topping.

Ingredients

For the cupcakes:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1 cup crushed pineapple (in its own juice)
• 1/4 cup canola oil
• 1/2 cup plus 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 12 maraschino cherries or fresh raspberries, for garnish

For the topping:

• 1 cup crushed pineapple (in its own juice)
• 1/4 cup sugar
• 1 tablespoon tapioca flour, cornstarch, or arrowroot
• 1/2 teaspoon vanilla extract

Directions

To make the cupcakes:

1. Preheat oven to 350˚F and line muffin pan with cupcake liners.
2. Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
3. Combine the pineapple, oil, sugar, and vanilla in a blender and puree. Make a well in the center of the flour mixture and add the wet ingredients. Mix well; there may be some pineapple clumps that weren't pureed and that's fine.
4. Pour batter into cupcake liners so that they are just over half full. You need to leave some space after they rise, because the pineapple topping is gooey (in a good way). Bake for 25 to 27 minutes.
5. Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.

To make the topping:

1. Combine all the ingredients in a small saucepan. Bring to a boil, and stir constantly for about 30 seconds. Bring the heat down to low and stir for one more minute. Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon. Place a raspberry or maraschino cherry in the center of each cupcake.
2. Place the cupcakes in the fridge for about 30 minutes or until ready to serve.