Pineapple Upside-Down Cupcakes |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have baked cupcakes for years since I served as a room mother for my three children. These easy-to-make, jumbo treats make an attractive dessert for special occasions or everyday. âBarbara Hahn, Park Hills, Missouri 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 canola oil |
1 cup (8 ounces) sour cream |
2 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
whipped topping, optional |
Directions:
1. Line the bottom of 12 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. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry.
3. In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
4. Fill muffin cups two-thirds full. Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes.
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