Subj : Pineapple Upside-Down Cupcakes
To   : All
From : Mojo
Date : Wed May 25 2016 12:28 am

Pineapple Upside-Down Cupcakes

Ingredients

1 can (20 oz) sliced pineapple, drained, juice reserved
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 maraschino cherries, cut in half

Directions

1. Heat oven to 350�F. Spray 24 regular-size muffin cups with cooking spray.

2. Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake
mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30
seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.

3. In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2
teaspoons butter mixture into each muffin cup. Top each with 2 pineapple
pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon
1/4 cup batter into each cup.

4. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie
sheet. Serve warm.
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