1/4 cup butter or margarine 7 tablespoons brown sugar 1 teaspoon Cinnamon 1 can crushed pineapple (reserve juice) 6 maraschino cherries
drained and halved 1 cup cake flour 1 1/2 teaspoons Baking Powder 1/4 teaspoon salt 1 large egg :
separated, at room temperature 1/4 cup butter or margarine -- softened 1/4 cup white sugar 1 teaspoon Vanilla Extract 1/2 cup reserved pineapple juice (from above can) Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin. For topping, melt butter in a small saucepan. Stir in sugar and Cinnamon until blended. Remove from heat and add 1/2 cup of the pineapple (save remainder for another use). Spoon about 1 tbsp. of topping into each muffin cup. Place a cherry half, round side down, in center of each. In small bowl, combine flour, Baking Powder and salt. In another bowl, beat egg white with electric mixer until stiff peaks form. In large bowl, beat butter and sugar with electric mixer (no need to clean beaters) until fluffy. Beat in egg yolk and Vanilla Extract. Alternately add flour mixture and pineapple juice, beating well after each addition. Gently fold beaten egg white into batter. Pour evenly into muffin cups. Bake at 350
How To make Pineapple Upside Down Cupcakes's Videos
PINEAPPLE UPSIDE-DOWN CUPCAKES
These are a lovely and easy cupcake recipe that is full of pineapple flavour & drizzled with its own caramel sauce.
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Ingredients: 1/2 cup butter 1 cup brown sugar 2 tsp rum i can pineapple pieces 12 glace cherries
Cupcakes: 200g butter 1 cup sugar 3 eggs 2 1/2 cups self raising flour 1/2 cup pineapple juice (saved from the can)