Pineapple Upside-Down Cupcakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The delectable cupcakes are perfect substitutes to the classic cake you love and are ideal sweet treats for the holidays. Ingredients:
1 20-oz. can pineapple chunks, drained and 1/2 c. juice reserved |
1/3 cup brown sugar, packed |
1/3 cup butter, melted |
1 cup all-purpose flour |
3/4 cup sugar |
1/2 teaspoon baking powder |
1/4 cup butter, softened |
1 egg, beaten |
garnish: maraschino cherries |
Directions:
1. Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full.
2. Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry.
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