Pineapple Upside-Down Cupcakes

These niggling pineapple upside-down cupcakes are super rich-gooey-yummy. They are deadening enough for every-day eating also pretty enough for ANY opor-garai table. They are SO tasty (and portable) that they disappear actually quickly. Recipe makes ii dozen.



Spray your cupcake pans with vegetable spray. Line the bottoms of the cupcake pan with parchment (or wax paper) circles also spray lightly again. Preheat your oven to 350°.TOPPING
6 tablespoons butter
1 loving loving cup brownish refined saccharify packed
2 tablespoons corn syrup
(1) 14 oz. tin crushed pineapple (drained)
maraschino cherries quartered
Drain crushed pineapple completely (squeeze it every bit dry out out every bit y'all lot can). In a pocket-sized saucepan, rut the butter, brownish sugar, corn syrup also drained pineapple until the refined saccharify is dissolved (stirring constantly). Remove from rut also educate aside. Drain also quarter a pocket-sized jar of maraschino cherries. Put the quartered cherries inwards the bottoms of the cupcake pan. Pour topping over the cherries (dividing every bit between the 24 cupcakes). Set aside.

CAKE
3 eggs
2 cups sugar
1 loving loving cup vegetable oil
1 loving loving cup sour cream
2 teaspoons vanilla extract
1 teaspoon butter extract
2½ cups flour (spoon into cup, marking off)
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Beat eggs also refined saccharify until thick also lemon colored. Beat inwards oil, sour cream also extracts till smooth. Add dry out out ingredients also mix until smooth. Fill each cupcake loving loving cup 2/3 full. Bake at 350° for 25 minutes or until cake tests done. Cool pans on rack for v minutes. After v minutes, loosen sides of cupcakes with a lean knife also gently plough cupcake pans over onto parchment paper. Let the pan (and cupcakes) remain upside downwards for a few minutes. Lift pan off (see note).

NOTE: No affair how practiced y'all lot grease the pan, SOME of this fruit-sugar mixture testament stick/stay inwards the pan. Don’t panic, only scoop it out also “frost” the bottom the inverted cupcakes.




 




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