Pineapple Upside Down Cupcakes
Recipe from Website
Yield: 8 cupcakes
Ingredients:
Cake
- 2 eggs
- 2/3 cup white sugar
- 4 Tbsp pineapple juice
- 2/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 cup brown sugar
- 1-can pineapple rings or tidbits
- 8 maraschino cherries
Directions:
- Preheat oven to 350° F.
- Spray your muffin tins with non-stick cooking spray.
- Beat eggs, sugar, and pineapple juice for 2 minutes.
- Sift flour, baking powder, and salt.
- Mix flour mixture and egg mixture for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon warm brown sugar mixture into the bottom of each muffin tin and top with pineapple ring and cherry.
- Pour cake mixture over to fill muffin tin 3/4 of the way full.
- Bake 20 minutes or 22-25 minutes in a 10 inch cast iron skillet.
- The cake is done with a toothpick inserted in the middle comes out clean.
- Let cool in pan for 3 minutes.
- Run a knife around the edge of each cake to loosen and flip onto a cooling rack with a tray under to catch extra drippings.