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Pineapple Upside-Down Cupcakes

Gooseberry Patch
Yield Makes one dozen
The delectable cupcakes are perfect substitutes to the classic cake you love and are ideal sweet treats for the holidays.

Ingredients

  • 1 20-oz. can pineapple chunks, drained and 1/2 c. juice reserved
  • 1/3 cup brown sugar, packed
  • 1/3 cup butter, melted
  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 cup butter, softened
  • 1 egg, beaten
  • Garnish: maraschino cherries

How to Make It

  1. Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full.

  2. Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry.

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