Pineapple Upside-Down Cupcakes
CATEGORIES
INGREDIENTS
  • Servings: 16 to 18
  • 1 medium fresh pineapple (peeled, cored and finely chopped)
  • 1 cup red maraschino cherries (drained and finely chopped)
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons light corn syrup
  • 1 cup light brown sugar, packed
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 2 teaspoons vanilla
  • 1 cup sour cream
DIRECTIONS
  1. Preheat oven to 350ĚŠ F.
  2. Spray the inside of 18 standard muffin cups with nonstick spray.
  3. Combine the pineapple and cherries in a small bowl.
  4. Stir to blend and set aside.
  5. In a small saucepan combine the butter, the corn syrup and the brown sugar.
  6. Cook over a medium heat, stirring occasionally, until the butter melts and the sugar dissolves. Remove from heat and set aside.
  7. In a medium bowl combine the flour, the baking powder, the baking soda and the salt. Whisk to blend and set aside.
  8. Combine the eggs, the granulated sugar and the oil in a medium bowl.
  9. Using an electric mixer, set on a medium speed, beat until the mixture is thick and cream colored. Gradually add the flour mixture, mixing well after each addition.
  10. Stir in the vanilla and the sour cream.
  11. Place a heaping tablespoon of brown sugar mixture in the bottom of each prepared muffin cup.
  12. Cover the brown sugar, in each muffin cup, with some of pineapple-cherry mixture, Cover the pineapple mixture, in each muffin cup, with a scant 1/3 cup of cupcake batter.
  13. The batter should come just to the top of the muffin cup.
  14. Bake until the tops of the cupcakes are golden brown and a tester comes out clean, about 20 - 30 minutes. (When testing for doneness,do not insert the tester all the way down into the pineapple. Just test the cupcake itself.
  15. Remove from oven and set pan(s), with cupcakes, on a rack to cool for 10 minutes.
  16. Run the blade of a small, sharp knife around the edge of each cupcake to loosen.
  17. Invert cupcakes on the rack.
  18. Turn cupcakes pineapple side up and cool completely.
  19. Do not use paper or foil liners for these cupcakes or the pineapple will not show.
  20. Just be sure to grease the muffin cups very well.
  21. If you have the patience these would make lovely mini cupcakes.
  22. You will have to determine the amounts for each cup.
  23. The recipe, as written, will make 16 - 18 full sized cupcakes depending on the size of the muffin cups.