Grilled Upside Down and Right Side Up - Happy Father's Day!

Grilled Pineapple Upside-Down Cupcakes:
Prep Time:  15 minutes
Yield: 18-24 Cupcakes Reg. Size Cupcakes or 6-8 Jumbo Cupcakes

Ingredients:

2 cans of sliced pineapples
18-24 maraschino cherries
3 tablespoons granulated sugar
3/4 cup butter
3/4 cup packed brown sugar
1/2 cup butter, softened
1 1/2 cups sugar
3 eggs
2 1/4 cups flour
1 teaspoon salt
3 1/2 teaspoons baking powder
1 1/4 cups milk
1 teaspoon vanilla

Directions:
1. preheat oven to 350°F. Sift dry ingredients and set aside.
2. spray muffin pans with coconut cooking spray (any cooking spray will do)
3. pat dry pineapple slices and cherries, set aside.
4. in a small saucepan melt butter and brown sugar just till smooth.
5. sprinkle pineapple slices with granulated sugar and place on grill or skillet till grill marks are seared onto pineapples about 1 minute each side, flip once.
6. place pineapples and cherries on bottom of sprayed muffin tins.
7. spoon about a tablespoon of the brown sugar syrup into each cup.
8. in a large bowl, combine butter and sugar. Cream till light and fluffy. Mix on medium while adding milk, eggs (one at a time), then add vanilla. Add sifted dry ingredients one cup at a time.
9. pour batter into cupcake liners, filling three quarters of the way up.
10. bake for 16-22 minutes. Cupcakes are done when a toothpick comes out clean or cake bounces back when gently touched.
11.Cool for 15 before inverting onto platter.

Enjoy Daddy O’!

Pineapple Upside-Down Cake Cocktail:

Recipe courtesy of Cupcakes and Cocktails

Yield:  1 cocktail; pint glass

Drink Ingredients:

4 ounces vanilla vodka

1 ounce dark rum

2 ounces white crème de cocoa

2 ounces pineapple juice

1 round slices pineapple, grilled then quartered with core removed

Garnish ingredients:

Simple Syrup

Caramel Vanilla Sugar

Bing cherries soaked in vanilla vodka

First you have to soak your cherries. A few hours might be sufficient. A day would definitely do. *We soaked them for two days, just to be safe!

Grill slices of pineapples.

In a shaker muddle half of the grilled pineapple until pulverized.  Then, fill the shaker full of ice and add pineapple juice, white crème de cocoa, vanilla vodka, and rum.  Shake vigorously until frothy.

Rim pint glass with simple syrup and caramel vanilla sugar, drop cherry in bottom, pour shaken cocktail over ice into the rimmed glass, and top with a slice of grilled pineapple.  Cheers!

Rad Remix:  Shake and serve up in a martini glass.   

 "Barbecutie (Rare Treat) 1964 " more at http://www.gilelvgren.com