Pineapple Upside Down Cupcakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350.
  • Butter or spray (with cooking spray with flour) 10 holes in a cupcake pan.
  • Cut a 1/2 inch chunk out of 10 pineapple slices and place the slices (not the little chunks) individually in 10 cupcake holes. 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 one teaspoon of this topping into the bottom of each pineapple ring covered cupcake hole.
  • 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 1/2 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 a towel under the rack because they may drip.
  • Serve on a plate, pineapple side up.
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