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Pineapple upside-down cupcakes
Pineapple Upside-down Cupcakes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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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° for 20 to 25 minutes or until cupcakes test
done. Cool in pan on wire rack 10 minutes. Invert onto cookie sheet and
gently tap each cup to release cupcakes. Serve warm or at room temperature.
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NOTES : http://www.goodmove.com/recipes.htm#Pineapple Upside-down Cupcakes
Makes 12 cupcakes
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| Free recipe:
Pineapple upside-down cupcakes
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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