These Pineapple Cupcakes Upside Down make a delicious treat and an attractive addition to any table. Serve for parties and special after school treats.
6 Tbsp of butter, cubed
1 cup light brown sugar, packed
2 Tbsp light corn syrup
1 small pineapple, peeled, cored and cut into slices
12 maraschino cherries, drained well
2 cup of sugar
1 cup vegetable oil
1 (8 oz.) container of sour cream
2 tsp vanilla
2 1/2 cup of flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 350F degrees.
Coat muffin cups with non-stick cooking spray and line with wax paper.
Melt butter over low heat and stir in brown sugar and corn syrup.
Raise heat to medium and cook for 3 minutes, stirring constantly until sugar is fully dissolved. Remove from heat.
Spoon 1 Tbsp of the butter mixture into each prepared muffin cup.
Place a pineapple ring into each cup and position a cherry in the center hole.
In a mixing bowl, beat eggs and sugar with a mixer on medium speed until thick and lemon colored.
Add the oil, sour cream and vanilla and beat until the mixture is smooth.
Toss together the flour, baking soda, baking powder and salt in a separate bowl.
Add the dry blend to the egg mixture. Combine until moistened.
Fill the muffin cups 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
Invert the cupcakes onto a wire rack to cool completely.
Makes 12 cupcakes.