Pineapple Upside Down Cupcakes

By SewingDragonfly

My Notes - I have not made these yet (3/19/11) but I would add a maraschino cherry to the center of the pineapple ring before adding the batter.

Ingredients

• Topping
• 1/4 cup butter
• 1/4 cup light brown sugar
• 1 tablespoon light corn syrup
• 20 oz canned pineapple rings in 100% juice, drain and reserve juice for batter
• Cake Batter
• 1/4 cup sugar
• 1/4 cup butter, at room temperature
• 1 cup flour
• 1 egg, at room temperature
• 1/2 cup reserved pineapple juice
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees. Butter or spray (with cooking spray with flour) 10 wells in a cupcake pan. Cut a ½” chunk out of 10 pineapple slices and place the slices (not the little chunks) individually in 10 cupcake wells. They should lie flat in the pan and look like a “whole” ring again.

In a small saucepan, melt and stir together butter, brown sugar and corn syrup. Cook over low heat about 5 minutes or until it thickens slightly. Stir thoroughly to combine. Pour about 1 teaspoon of the topping into the bottom of each pineapple ring covered cupcake well.

In a medium sized mixing bowl, cream together the butter and the sugar until fluffy. Add the egg and vanilla and mix thoroughly. Add the baking powder, mix briefly then add the flour alternately with the pineapple juice. Pour about 1/3 to ½ cup of batter over each pineapple slice and bake for 20 minutes.

Cool 20 minutes in pan then invert over a baking rack. You may want to place parchment paper or paper towel under the rack because they may drip. Serve on a plate, pineapple side up.