Upside-Down Pineapple Cupcakes
Yield: 12 cupcakes
This is my version of the classic pineapple
upside down cake with an individual twist.
Perfect to bring to parties or pot luck!
2 cans Pineapple rings (drained)
1 jar Maraschino cherries (drained)
1C Brown sugar
2T Light corn syrup
1tsp. Baking powder
1tsp. Baking soda
1 tsp. Salt
1C Canola oil
1C Sour cream
2 Jumbo Muffin tins (6 cups each)
12 Parchment rounds (cut 12 rounds to fit in bottom of cups)
1can Non stick spray
In a small pot on medium high, whisk ingredients 3-6 bringing to a quick boil.
Spray the tins with non-stick spray, place parchment round and spray again.
Add 1 Tablespoon of smear to the cup then 1 pineapple ring and 1 cherry.
Next, in a large bowl, mix dry ingredients 4-8. Reserve
In another bowl whisk wet- eggs and sugar for 1 minute until lightly creamed.
Add oil, vanilla and sour cream and whisk.
With a large spatula, combine wet into dry.
With an ice cream scoop fill each cup ¾ way up.
Bake at 350º for 30 minutes.
Remove from oven and let cool for a couple of minutes.
Dump onto a sheet pan carefully.
You may need to remove any parchment rounds that stick to the tops.
Let cool completely and enjoy!