The woman behind the blog Chesnut Orange has many talents. From photography to furniture restoration, Nicole Crowder seems to do it all. Today, Nicole shares another specialty- she is a genius in the kitchen! These Pineapple Upside Down Cupcakes are a miracle in themselves, but when paired with Blackberry Jam?? We’re sold. Our weekend will clearly be spent in the kitchen:
2 cups flour
2 sticks of butter, cut into small squares
1 tbsp vanilla extract
½ cup diced canned pineapples (or cherries)
1 tbsp dark brown sugar
2 large eggs
1 cup milk
1 ½ cups sugar
2 tsp baking powder
Mini cupcake fillers
In a large bowl, mix your flour, sugar, and baking powder together.
Add the dry mixture to a food processor, and beat in the butter, eggs, vanilla extract, and milk until smooth.
Pour in about a 1/3 cup of juice from your pineapples. (TIP: If the mixture is too thin, add a little more flour.)
PREPPING THE CAKES:
Preheat oven to 350.
In a small bowl, mix brown sugar with about 2 tbsp of water.
Add a few drops of the mixture to the bottom of each cupcake filler before putting in your batter (which adds a little extra sweetness to the cupcake if you want).
Add cupcake fillers to the inside of a cupcake pan to avoid spills.
Add batter, leaving a little room at the top for the cakes to rise, and alternate placing a cherry or pineapple on top of each.
Bake 7-10 minutes or until lightly golden brown on top.
2 cups of fresh blackberries, washed
1 ½ cups of sugar
2 cups of water (add less if you like a thicker jam)
In a large pot, add blackberries and water. Boil on medium heat until berries start to bubble and turn red.
Add sugar and turn heat down slightly.
Let boil slowly until desired consistency, being sure to stir every so often to prevent skin from forming. (TIP: this is a good time to paint your nails or tackle that pile of laundry.)
Turn heat off and let cool for several minutes.
Prepare either a glass jar or your favorite bowl to serve the jam.