Mini Pineapple Upside Down cakes, delicious pineapple cake with carmalized pineapple topping. Easy to make and wonderful for a quick little snack. Serve cupcakes on a cloud of whipped cream for a decadent and tempting dessert.
Cupcake Topping4 Tb Butter
7 Tb Dark brown sugar
1 (16 oz.) can Crushed pineapple
6 Maraschino cherries, halved
Cupcake Batter1/4 cup Sugar
1/4 cup Butter
1 Egg, separated
1 cup Sifted cake flour
1 1/2 tsp Baking powder
1/2 cup Pineapple juice
1/2 tsp Vanilla
Oven Temp ~ 350°
Baking Time ~
Pan Type ~ 12 cup cupcakes pan
Melt butter in saucepan and add brown sugar. Cook over low flame until well blended.
Remove from heat.
Drain the juice from the pineapple and save,
then stir the crushed pineapple into the sugar mixture.
Divide the topping equally into the bottom of each greased cupcake cups and add a maraschino cherry half (if desired).
To prepare the pineapple cupcakes batter:
cream the butter, add the sugar, and beat until fluffy.
Beat egg yolk and add to mixture.
Sift the flour and baking powder together; add alternately with the pineapple juice. Add vanilla. Beat the egg white until stiff and fold into the batter.
Pour this batter over the topping and bake Pineapple Upside Down Cupcakes.
Cool, then turn cupcakes carefully onto a cake plate, pineapple side up.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!