Pineapple Upside-Down Cupcakes

By colourforme

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Ingredients

20-oz. can pineapple chunks, drained and 1/2 c. juice reserved
1/3 c. brown sugar, packed
1/3 c. butter, melted
1 c. all-purpose flour
3/4 c. sugar
1/2 t. baking powder
1/4 c. butter, softened
1 egg, beaten
Garnish: maraschino cherries

Details

Servings 12
Level of difficulty Average
Cost Average budget

Preparation

Step 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. 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.