pineapple upside down cupcakes

Ingrédients

Pineapple Upside-Down Cupcakes

Ingredients (U.S. measurements):

• ½ cup light brown sugar

• 2 tablespoons melted butter

• 1 cup canned pineapple chunks (drained)

• 9 maraschino cherries

• 1 cup vanilla cupcake batter (boxed or homemade)

• 1 teaspoon vanilla extract

Instructions

Quick Prep:

Preheat oven to 350°F (175°C). Grease a muffin tin. Add 1 teaspoon brown sugar and a few drops of melted butter to each cup. Place pineapple chunks and 1 cherry in the center. Pour cupcake batter over fruit, filling each cup ¾ full. Bake 18–22 minutes or until golden. Cool, then invert to serve.

Notes

Used pinapple juice for pound cake mix.

2 med scoops per. made 8 tins,

22-25 min