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Pineapple Upside-down Cupcakes




Source of Recipe


internet


List of Ingredients




Topping:

4 Tbsp butter
7 Tbsp dark brown sugar
1/2 c crushed pineapple
6 maraschino cherries, sliced

Cake Batter:

1/4 c sugar
1/4 c butter
1 egg, separated
1 cup of sifted cake flour
1-1/2 tsp baking powder
1/2 c pineapple juice
1/2 tsp vanilla

Recipe



Melt butter in saucepan and add brown sugar
Cook over low flame until well blended, then stir in crushed pineapple, reserving juice
Pour about one teaspoon of this topping into the bottom of each greased muffin cups and add a sliver of red cherry
To prepare the batter:
Cream the butter, add the sugar, and beat until fluffy
Beat egg yolk and add
Sift the flour, baking powder and sift together; add alternately with the pineapple juice
Add vanilla
Beat the egg white until stiff anf fold into the batter
Pour this batter over the topping and bake in a preheated 350° oven for 25 minutes
Cool, then turn cupcakes carefully onto a cake plate, pineapple side up
Makes 2 dozen mini or 1 dozen regular cupcakes