These pineapple upside down cupcakes are the perfect answer - they're super easy to make but taste just as great. They take less than an hour to make so you can have a cute dessert for a bunch of folks in no time. And you can make them as fancy as you like! I didn't worry too much about making them pretty because I was only going to devour them anyway. :D
I also decided to leave these pineapple upside down cupcakes unfrosted - they're so sweet already. But I bet a pineapple flavored frosting would be excellent!
Step 1: Ingredients:
- 2 eggs
- 2/3 cup white sugar
- 4 tablespooons pineapple juice (I used orange juice since I used fresh pineapple!)
- 2/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
for the brown sugar topping:
- 2 tablespoons of butter/margarine (I used Earth Balance)
- 1/3 cup brown sugar (packed)
- can pineapple rings (or fresh pineapple!)
- maraschino cherries
You'll also need a muffin tin, sifter, nonstick cooking spray, and an oven set to 350 F. :D
Step 2: Get your prep done, preheat the oven!
Sift the dry ingredients.
Mix the wet ingredients thoroughly!
And preheat the oven to 350 F.
Step 3: Complete the batter
Pour the dry into the wet, and mix until everything is combined and you can't see any clumps of dry ingredients. :)
Step 4: Make the layers in the muffin tin
Spoon in a little bit of the butter/brown sugar mixture into the bottom of each cup - it ends up being a little less than a tablespoon each. Then place a maraschino cherry in the middle and surround it with bit of pineapple.
Now you'll spoon the cake batter over the