Ingredients: |
Ingredients: 1 - 20 ounce can of pineapple chunks in natural juices
1 - 8 ounce can of pineapple chunks and natural juices
⅓ cup light brown sugar, tightly packed
⅓ cup unsalted butter, melted
1 cup all purpose flour
¾ cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
¼ cup unsalted butter, softened
¼ cup pineapple juice (from pineapple chunk cans)
1 large egg
½ teaspoon vanilla
Topping:
¾ cup heavy cream
2 tablespoons granulated sugar
12 maraschino cherries
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Directions: |
Directions:Preheat oven to 350°. Spray 12 muffin cups well with nonstick cooking spray.
Drain both cans of the pineapple chunks while reserving a half a cup of juice for batter. Place pineapple over several layers of paper towels to drain well. Melt butter in a microwave safe bowl then stir in brown sugar into melted butter.
Divide mixture among muffins wells, add about 2 teaspoons to each. Arrange pineapple chunks on top of the sugar mixture, about five in each (you may not use all of them). The pineapple may be too long to make a flower shape but try to squeeze in five of them unless they are large chunks. Set aside.
Combine flour and sugar, mix well. In the bowl of the electric stand mixer whisk together butter and pineapple juice until smooth, about 1 to 2 minutes. Add egg and vanilla, mix well. Divide batter evenly among muffin cups over pineapple layer.
Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 20 to 25 minutes. Remove from oven and allow to cool 5 minutes, then run a sharpe knife around edges to loosen. Place a wire cooling rack over the top of the muffin pan and flip to invert onto wire rack. Let cool completely then pipe sweetened whipped cream over cupcakes. Just before serving top with a maraschino cherry.
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This recipe for Mini Pineapple Upside Down Cupcakes is from