Looking for an easy recipe for today's family cookout? Look no further! This recipe is sure to please even the smallest party-goers!
Pineapple Upside-Down Cupcakes
- 20 ounce can pineapple chunk, drained and 1/2 cup juice reserved
- 1/3 cup brown sugar, packed
- 1/3 cup butter, melted
- 1 cup all purpose flour
- 3/4 cup sugar
- 1/2 tsp baking powder
- 1/4 cup butter, softened
- 1 egg, beaten
- Garnish: maraschino cherries
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 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 with a cherry. Makes one dozen.
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