Pineapple upside down cupcakes
And yes you can eat them warm out of the
oven!
Marlena
Boyd and Mark Mattern, MBA, CEC
Yield
12 Cup Cakes
Ingredients
TOPPING
3/4
cup packed brown sugar
3
tablespoons butter, melted
1
can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup)
9
maraschino cherries, cut in half, blotted dry
CAKE
1-1/2
cups all-purpose flour
1/2
cup granulated sugar
1/3
cup dry Instant Nonfat Dry Milk
1/2
teaspoon baking powder
1/4
teaspoon salt
2
large eggs
1/3
cup water
1/4
cup vegetable oil
Directions
Heat
oven to 325° . Grease 12 muffin cups. Or use muffin papers
For
cake combine flour, sugar, dry milk,
baking powder and salt in large bowl. Add eggs, water and oil. Beat for 30
seconds on medium speed KA mixer until mixture will look like batter and it
lightened in color.
Fill
the cups 1/2 full.
For
topping brown sugar and butter in small bowl. Sprinkle 1 heaping measuring
teaspoon of brown sugar mixture into each prepared muffin cup. Arrange 4 to 5
pineapple tidbits and 1/2 cherry on top of each brown sugar mixture.
Bake
for 18 to 20 mins.Let Cool for 1 minute.
Run knife around edges of the cupcakes; invert onto wire rack. Replace any
pineapple pieces.
Serve
warm or at room temperature.
Cupcakes
can be reheated to serve warm
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