Pineapple Upside-Down Cupcakes

By kwisser

http://www.verybestbaking.com/mobile/detail.aspx?id=144589

Ingredients

• TOPPING:
• 3/4 cup packed brown sugar
• 3 tablespoons butter, melted
• 1 can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup)
• 9 maraschino cherries, cut in half, blotted dry
• CAKE:
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1/2 cup dry NESTLÉ® CARNATION® Nonfat Dry MilkNESTLÉ® CARNATION® Instant Nonfat Dry Milk
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup water
• 1/3 cup vegetable oil

Details

Servings 18
Preparation time 25mins
Cooking time 43mins
Adapted from verybestbaking.com

Preparation

Step 1

PREHEAT oven to 325° F (300° F for dark-coated pans). Grease 18 muffin cups.

FOR TOPPING:
COMBINE brown sugar and butter in small bowl. Sprinkle 1 heaping measuring teaspoon of brown sugar mixture into each prepared muffin cup. Arrange 4 to 5 pineapple tidbits and 1/2 cherry on top of each brown sugar mixture.

FOR CAKE:
COMBINE flour, granulated sugar, dry milk, baking powder and salt in large mixer bowl. Add eggs, water and oil. Beat for 30 seconds on medium speed until mixture just forms a batter. Spoon batter into prepared muffin cups, filling 1/2 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool for 1 minute. Run knife around edges of the cupcakes; invert onto wire rack(s). Replace any pineapple pieces. Serve warm or at room temperature.

TIP:
Cupcakes may be reheated on HIGH (100%) power for10 to 15 seconds.