Pineapple Upside Down Cupcakes Recipe

Pineapple Upside Down Cupcakes Recipe

Pineapple Upside-down Cupcakes recipe

Topping
4 Tb
7 Tb
1 (16 0z. ) can
6

Cake Batter
1/4 cup
1/4 cup
1
1 cup
1 1/2 tsp
1/2 cup
1/2 tsp

Butter
Dark brown sugar
Crushed pineapple
Maraschino cherries, halved

Sugar
Butter
Egg, separated
Sifted cake flour
Baking powder
Pineapple juice
Vanilla

Oven Temp ~ 350° Baking Time ~ 25 Min.
Pan Type ~ 12 cup muffin pan

Preheat oven,

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 crushed pineapple into the sugar mixture.

Divide the topping equally into the bottom of each greased muffin cups and add a maraschino cherry half (if desired).

To prepare the 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 Recipe

Cool, then turn cupcakes carefully onto a cake plate, pineapple side up.

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