Pineapple upside-down cupcakes

24 servings

Ingredients

Quantity Ingredient
Cake Batter
¼ cup Butter
¼ cup Granulated Sugar
1 Egg -- separated
1 cup Cake Flour -- sifted
1½ teaspoon Baking Powder
¼ teaspoon Salt
½ cup Pineapple Juice, Reserved
From Crushed -- (see Topping)
½ teaspoon Vanilla Extract
Topping
¼ cup Butter
7 tablespoons Dark Brown Sugar
½ cup Crushed Pineapple, Drained juice reserved
6 Maraschino Cherries cut into thin slices

Directions

Preheat oven to 350 F. To make topping: Melt butter in a saucepan and add brown sugar. Cook over a low flame until well blended, then stir in crushed pineapple. Pour about a tsp of this topping into the bottom of each greased miniature muffin cup and add a sliver of red cherry. (See Note)

To prepare batter: Cream butter, add sugar, and beat until fluffy.

Beat egg yolk and add. Sift flour, baking powder, and salt together; add alternately with the pineapple juice. Stir in vanilla. Beat egg white until stiff and fold into batter. Pour batter over topping, filling each cup ⅔ full, and bake for 25 mins, or until cupcakes pull away from sides of pan and turn golden on top. Cool, then turn cupcakes carefully onto a cake plate, pineapple side up.

Note: The topping can be poured into a 9-inch skillet, using 5 pineapple rings instead of the crushed pineapple.

Yield: 24 miniature or 12 regular cupcakes Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 04-30-95 (164) Fido: Home Co

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