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