Iron Cupcake: Earth - Summer Berries

Happy Father's Day!
Happy first day of summer!

Here we fused the two celebrations for our Iron Cupcake: Earth entry! This month's ingredient is Summer Berries! Me thinks you know which berry we picked:
Delicious, fresh, sweet red strawberries. We had tried strawberry buttercream for a previous Iron Cupcake challenge, so this time we decided to bake the strawberry in the cupcake!

Pineapple-Strawberry Upside-Down Cupcakes

Recipe adapted from John Barricelli and Martha Stewart's Baking Handbook
(Makes about 24 regular cupcakes)

1 1/4 stick of unsalted butter
1/2 cup of brown sugar
1 1/2 cups of all-purpose flour
1/2 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1 cup of sugar
2 large eggs
1 teaspoon of vanilla extract
1/4 cup of strawberry yogurt

1. Preheat the oven to 180°C (350°F) and have all ingredients at room temperature. Also have your cupcake liners and pans ready.
2. Using a 2-inch cookie cutter, cut out rounds from pineapple slices. Then use a 1-inch cookie cutter to cut out a hole in the center of the pineapple.
   
3. Using the 1-inch cookie cutter again, cut out rounds from strawberry slices.
4. Place the cut fruits in a sieve to drain any juices.
5. Using an electric mixer, beat 2 tablespoons of butter with the brown sugar until light and fluffy. Using a spoon, divide the mixture into your baking cups to create an even base. Set aside.
   
   
6. In a bowl, sift together the flour, salt, baking soda, and baking powder.
   
   
7. Place the 2-inch pineapple round into your baking cup. Add the 1-inch strawberry round into the center.
   
   
8. Using an electric mixer, beat the remaining butter with sugar until light and fluffy. Add the eggs one at a time. Beat in the vanilla. Then on the lowest speed, add the flour mixture in two parts. Add in the strawberry yogurt between the two flour mixtures.
   
   
9. Pour the cake mixture into your baking cups, on top of the pineapple and strawberry slices.
10. Bake for approximately 25 minutes or until a cake tester comes out clean. There may be lovely caramel bubbling out, this was a good sign for us that it was ready!
    
    
11. Let the cupcakes cool for a tiny bit, invert, and serve with vanilla ice cream! The perfect summer and Father's day treat!
    The pineapple-strawberry upside-down cupcake was so good! Loved this easy way to make caramel with the melted brown sugar base! The pineapple and strawberry combination was delicious and the cupcake was nice and fluffy. This fruity treat was great with or without the ice cream topping!
    

You can vote for us HERE between June 28th to July 6th. The winner will receive the awesome June Prize-Pack:

• A cupcake ID bracelet from Etsy artist INSANEJELLYFISH
• A groovy linocut piece from Etsy artist BLOCKHEAD PRESS
• A sweet surprise from SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY
• Artwork from Etsy artist CAKESPY
  
• Head Chefs from FIESTA PRODUCTS
• HELLO, CUPCAKE, by Karen Tack and Alan Richardson
• An apron from JESSIE STEELE APRONS
• Books from TASTE OF HOME
• A T-shirt from UP WITH CUPCAKES

Iron Cupcake: Earth is sponsored by 1-800-Flowers. You can also join in on the fun yourself! Click here to learn more about Iron Cupcake: Earth.

Yummm! This was berry good!