Pineapple Upside-Down Cupcakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Submitted by Barbara Hahn. I think these sound delicious and different. Ingredients:
6 tablespoons butter, cubed |
1 cup packed light brown sugar |
2 tablespoons light corn syrup |
1 small pineapple, peeled, cored and cut into 1/2 inch slices |
12 maraschino cherries, well drained |
3 eggs |
2 cups sugar |
1 cup vegetable oil |
1 cup sour cream |
2 teaspoons vanilla extract |
2 1/2 cups flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
whipped topping (optional) |
Directions:
1. Line greased jumbo muffin cups with waxed paper; grease the paper and set aside.
2. In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup.
3. Cook and stir over medium heat until sugar is dissolved.
4. Remove from the heat.
5. Spoon 1 T. into each muffin cup; top each with a pineapple slice and a cherry.
6. In a large mixing bowl, beat eggs and sugar until thickened and lemon colored.
7. Beat in the oil, sour cream, and vanilla until smooth.
8. Combine the flour, baking powder, baking soda and salt.
9. Add to egg mixture; mix well.
10. Fill muffin cups two-thirds full.
11. Bake at 350 for 28-32 minutes or until a toothpick comes out clean.
12. Cool for 5 minutes before inverting onto wire racks to cool completely.
13. Garnish with whipped topping if desired.
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