Mini Upside-Down Pineapple Cupcakes
Introduction
Delicious single-serving versions of the classic dessert – perfectif for serving! Enjoy thèses mini apside-down cupcakes factoring a layer of caramelized pineapple and cherry on the
Ingrédients
For the tapping-
1/4 cup unsalted butter, melted-
1/2 cup packed brown sugar-
1 can (20 oz) pineapple slices, drained and chopped-
12–18 maraschino cherries-
:For the cupcake batter
1 box yellow cake mix
-
(Ingredients listed on the box (usually oil, eggs, water
Instructions
1. Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin or line with cupcake
liners
2. Mix melted butter and brown sugar; add 1 tsp to each muffin cup
3. Add a piece of pineapple and a cherry on top
4. Prepare cake batter and fill each cup about 3/4 full
5. Bake 20–25 minutes until a toothpick comes out clean
6. Cool 5–10 minutes, then invert onto a cooling rack
Homemade Cake Mix Alternative
1½ cups all-purpose flour-
1½ tsp baking powder-
¼ tsp salt-
½ cup softened butter-
cup sugar 1-
2 large eggs-
2 tsp vanilla extract-
½ cup milk-
Cream butter and sugar → Add eggs and vanilla → Alternate adding dry mix and milk
Optional Flavor Ideas
Coconut: Substitute half the milk with coconut milk or add 1/4 cup shredded coconut-
Rum flavor: Add 1 tsp rum extract to the batter or drizzle a bit over baked cupcakes-