Thursday, September 6, 2018

Pineapple upside-down cupcakes

(from Betty Crocker)
Ingredients:
1 can (20 oz) sliced pineapple, drained, juice reserved
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Directions:
Heat oven to 350°F.  Spray 24 regular-size muffin cups with cooking spray.
Cut each pineapple slice into 4 pieces; set aside.  In large bowl, beat cake mix, oil, eggs, and reserved pineapple juice with electric mixer on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally.
In small bowl, stir together melted butter and brown sugar.  Spoon 1-1/2 teaspoons butter mixture into each muffin cup.  Top each with 2 pineapple pieces.  Place cherry half, cut side up, in center of pineapple pieces.  Spoon 1/4 cup batter into each cup.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  Run knife around edge of cupcakes to loosen; invert onto cookie sheet.  Serve warm.

No comments: