Anyways, I loved these cupcakes because they were easy to make and less filling than a big huge piece of cake. I will definitely be making them again. Enjoy!
Recipe for Pineapple Upside Down CupcakesINGREDIENTS:
2/3 cup of all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
2/3 cup granulated sugar
4 Tbsp. of pineapple juice (from the canned pineapple)
4 Tbsp. of unsalted butter
2/3 cup of light brown sugar, packed
1 can of pineapple rings
Preheat the oven to 350 degrees. Butter the bottoms and sides of a muffin tin.
In a small mixing bowl, sift together the flour, baking powder and salt. In a largish mixing bowl, use an electric hand mixer set on medium-low speed to beat together the eggs, sugar, and pineapple juice. Then add the flour mixture to the egg mixture and beat on medium speed for 1 - 2 minutes. Set aside.
Melt the butter over medium-low heat in a small saucepan. Once it is melted, adjust heat to low, add in the brown sugar and stir for about a minute.
Put a spoonful of the brown sugar mixture into the bottom of each muffin tin. Put a pineapple ring on top (you might have to cut a piece out of the pineapple ring to make it fit). Then place a maraschino cherry in the middle of the pineapple ring. Top each one with the batter, filling a little over 3/4 full.
Put in the oven and bake for 22 - 25 minutes. You might want to put a baking sheet underneath the muffin tin to prevent anything from spilling into the oven. Remove from oven and let cool for a few minutes. Then carefully loosen each one with the edge of a knife and then flip onto a baking sheet, reassemble any if necessary, and place on a cooling rack to cool.
Recipe makes about 10 cupcakes.
Recipe adapted from: Big Mama's Home Kitchen