Honestly, who doesn’t love a cupcake? They’re cute, fluffy and they fill a sugar-crave void in a couple of bites. The only downside is that they’re usually packed full of nasty sugar. That means that as soon as your cravings are met, you’re soon met with a big sugar crash. Not ideal.

That’s why we decided to put together this totally delicious and absolutely satisfying Pretty Pineapple Upside Down Cupcake recipe. Not only are these cupcakes pretty as a picture and the perfect afternoon snack, but they’re also naturally sugar free!

Image credit: Nexba

These Pretty Pineapple Upside Down Cupcakes are sugar free, but you’d never know it! Here are some of the other benefits of these delightful bites:

[gallery]

Images

[videos]

[difficulty]

medium

[serving]

10

[blurb]

[ingredients]

Cupcakes

3 large eggs (room temp), whisked
1/4 cup rice malt syrup
1/2 cup Nexba Pineapple Probiotic Soda
2 tsp vanilla extract
1 1/2 cups self-raising flour
2 tbsp corn starch
1 tsp baking powder
1 tsp cinnamon

Pineapple topping

1/4 cup butter
2 tbsp rice malt syrup
1 tsp vanilla extract
Pinch salt
10-12 pineapple rings

[time]

30min

[method]

Preheat oven to 180°C.
Grease a muffin tray (makes approx. 10 muffins).
Firstly, whisk eggs in a large mixing bowl. Add rice malt syrup and vanilla, mix until well combined. Stir through Nexba Pineapple Probiotic Soda.
In a separate mixing bowl, combine all dry ingredients, mix well and set aside. Gradually add to the wet mixture, mix and set aside.
To prepare the topping, melt butter over low-medium heat. Remove from heat and add the rice malt syrup, vanilla and salt. Mix well.
Optional step: Lightly pan fry pineapple rings in the butter sauce for 5-10 minutes (this will help the pineapples to caramelise).
Spoon the topping mixture into the bottom of each muffin tin (approx. 1 tbsp per muffin). Then place a pineapple ring on top, followed by an additional coating of the butter glaze (or if you have completed the above step, spoon the caramelised pineapples directly into the muffin tin).
Spoon the cake batter on top of the pineapple rings, distributing evenly between muffins.
Bake for 15-20 minutes or until lightly golden.
Remove from the oven and allow to cool for 10 minutes before removing from muffin tray.
Serve with coconut yoghurt and edible flowers.

[whats_inside]

Title	Description	Image
Nexba Pineapple Probiotic Soda	As the name would suggest, Nexba Probiotic Sodas are loaded with probiotics that keep our guts happy. They're also naturally sweetened with the secret Nexba blend which adds another bit of sweetness without the nasty side effects of sugar!
Eggs	Eggs are an egg-cellent (sorry, we couldn't help ourselves!) source of selenium, vitamins such as vitamin D and B12 and minerals like zinc and iron. Eggs also add protein to these cupcakes which makes them a little more substantial.
Pineapple	What could be more tropical than a pineapple? Pineapples are a rich source of nutrients and antioxidants. They contain enzymes that help with our digestion (which supports our gut health) and has even been suggested to help with boosting immunity.

Pretty Pineapple Upside Down Cupcakes

Difficulty

medium

Serves

portions

Time

30min

Posted by nexbaau on 12th Apr 2021

Ingredients

Cupcakes

3 large eggs (room temp), whisked
1/4 cup rice malt syrup
1/2 cup Nexba Pineapple Probiotic Soda
2 tsp vanilla extract
1 1/2 cups self-raising flour
2 tbsp corn starch
1 tsp baking powder
1 tsp cinnamon

Pineapple topping

1/4 cup butter
2 tbsp rice malt syrup
1 tsp vanilla extract
Pinch salt
10-12 pineapple rings

Method

Preheat oven to 180°C.
Grease a muffin tray (makes approx. 10 muffins).
Firstly, whisk eggs in a large mixing bowl. Add rice malt syrup and vanilla, mix until well combined. Stir through Nexba Pineapple Probiotic Soda.
In a separate mixing bowl, combine all dry ingredients, mix well and set aside. Gradually add to the wet mixture, mix and set aside.
To prepare the topping, melt butter over low-medium heat. Remove from heat and add the rice malt syrup, vanilla and salt. Mix well.
Optional step: Lightly pan fry pineapple rings in the butter sauce for 5-10 minutes (this will help the pineapples to caramelise).
Spoon the topping mixture into the bottom of each muffin tin (approx. 1 tbsp per muffin). Then place a pineapple ring on top, followed by an additional coating of the butter glaze (or if you have completed the above step, spoon the caramelised pineapples directly into the muffin tin).
Spoon the cake batter on top of the pineapple rings, distributing evenly between muffins.
Bake for 15-20 minutes or until lightly golden.
Remove from the oven and allow to cool for 10 minutes before removing from muffin tray.
Serve with coconut yoghurt and edible flowers.

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What's Inside

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