Thursday, June 6, 2013
Pineapple Upside Down Cupcakes
1/2 c butter, melted
1-1/2 c brown sugar
24 maraschino cherries
1 (20 oz) can crushed pineapple
1 (18.25 oz) package pineapple cake mix
1-1/3 c pineapple juice
1/3 c vegetable oil
1 TBS powddered sugar, for dusting
Preheat oven to 350 degrees. Rack should be in middle.
Spray 24 muffin cups with cooking spray.
Line a work surface with wax paper.
Spoon 1 tsp melted butter into bottom of each sprayed muffin cups.
Spoon 1 TBS brown sugar in each muffin cup.
Press maraschino cherry into center of brown sugar in each muffin cup.
Spoon heaping TBS of crushed pineapple over cherry and compact it with back of spoon into even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour cake batter into muffin cups, filling them to the top. Do not overfill.
Bake about 20 minutes, until toothpick comes out clean.