Pineapple Upside Down Cupcakes

 

pineapple upside down cupcakes

Category:  Dessert, about 50 minutes

Ingredients:

o   1 can pineapple chunks (cut smaller and drained well)

o   1/3 cup brown sugar

o   1/3 cup butter (melted)

o   1 cup flour

o   ¾ cup sugar

o   ½ tsp baking powder

o   ¼ tsp salt

o   ¼ cup butter (softened)

o   ½ cup pineapple juice (reserved from can)

o   1 egg

o   ½ tsp vanilla

 

 

Instructions:

1.     Preheat oven to 350 degrees.  Spray 12 muffin cups with non-stick cooking spray.

2.     Mix melted butter and brown sugar.  Pour this evenly into the muffin cups.

3.     Arrange the pineapple on top of the brown sugar/butter mixture evenly.

4.     In a large bowl mix together the flour, sugar, baking powder, and salt.

5.     Add the softened butter and pineapple juice.  Mix until smooth.

6.     Add the egg and vanilla and mix until well combined.

7.     Divide the batter evenly amount the muffin cups, pouring over pineapple.

8.     Bake for 23-2 minutes, until an inserted toothpick is clean.

9.     Remove from oven and cool for five minutes.

10.  Invert the cupcakes.

11.  Top with sweetened whipped cream and maraschino cherries.

 

Notes:

This recipe works with substituting gluten free flour, monkfruit for sugar, and coconut sugar for brown sugar, although it will taste slightly different.

 

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