Hello everybody, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, pineapple rightside-up cupcakes (vegan). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pineapple Rightside-Up Cupcakes (Vegan) is one of the most favored of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Pineapple Rightside-Up Cupcakes (Vegan) is something which I have loved my whole life.

Sift together flour, baking powder, salt, cinnamon, ginger and allspice. Combine pineapple, oil, sugar and vanilla in blender and puree. Add the wet mixture to the dry and mix well.

To begin with this recipe, we must first prepare a few components. You can have pineapple rightside-up cupcakes (vegan) using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pineapple Rightside-Up Cupcakes (Vegan):

1. Prepare 1 box Duncan Hines Yellow Cake Mix
2. Make ready 1 can Pineapple Slices
3. Prepare 2/3 cup Applesauce
4. Prepare 1 can Maraschino Cherries
5. Prepare 2 tbsp Sugar; brown is preferred, granulated white sugar is okay too.

Visit my site at Little Bird Bakery. With potato masher at the ready to transform my fresh pineapple into crushed, I tackled the Pineapple Right Side Up Cupcakes from Vegan Cupcakes Take over the World. They were super easy to make (even for me). And, as a bonus, the accompanying recipe is for a topping rather than a buttercream, which I usually eschew.

Instructions to make Pineapple Rightside-Up Cupcakes (Vegan):

1. Preheat oven to 350° and prepare your cupcake pan by either lining it with cupcake liners or by spraying it lightly with nonstick cooking spray.
2. Empty cake mix into a mixing bowl. Open pineapple and pour the juice into the cake mix, leaving the pineapple slices in the can. Stir in applesauce and mix well. DO NOT FOLLOW THE RECIPE ON THE CAKE BOX!
3. Pour the mixture into your cupcake pan and bake for 10 minutes. They will not be done, so don't fret! While they are baking, cut your pineapple slices in halves.
4. Remove your cupcakes from the oven and gently press half of a pineapple slice onto each cupcake, as well as a maraschino cherry. Sprinkle 1/2 teaspoon (or a pinch) of sugar on top of each cupcake, and return to the oven for another 10 minutes, or until edges are golden brown.

They are made with hearty, healthy ingredients like oats, coconut & pineapple and are gluten-free, vegan and oil-free but there's no way anyone would ever know! Perfect eaten as they are but even better served warm with a big dollop of ice-cream! These vegan and potato free tasty little cupcakes came out wonderful so I wanted to be able to share this great recipe with all of you. In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat. Pour this mixture over warm cake and let cool.

So that’s going to wrap this up with this exceptional food pineapple rightside-up cupcakes (vegan) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!