Upside-Down Cupcake
Upside-Down Cupcake
Ingredients
- 1/4 Cup Butter
- 2/3 Cup Packed Brown Sugar
- 1 Cup Chopped Pineapple
- 1 1/3 Cup All-Purpose Flour
- 1 Cup Sugar
- 1/3 Cup Shortening
- 3/4 Cup Milk
- 1 Egg
- 1/2 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Lemon Zest
- 1 1/2 Teaspoons Baking Powder
- **you can substitute this ingredients with yellow cake mix
- 6 Maraschino Cherries
Instructions
- Preheat oven to 350 degrees. Melt butter in a small pan. Add brown sugar to melted butter and stir to dissolve, remove from heat. Using a large muffin tin (6 muffins, 3 1/2″ wide openings), distribute butter mixture evenly in each muffin opening. Place 1-2 tablespoons of pineapple in each opening, followed by a cherry pushed down into the center.
- Beat remaining ingredients with an electric mix, scraping down the bowl as needed. Beat on high speed for 3 minutes. Pour batter evenly in each muffin opening.
- Bake 30-35 minutes or until toothpick inserted in the center comes our clean. Turn upside down onto a cookie sheet immediately. Allow to cool for 15 minutes before serving.
Have you ever try putting this in cupcake papers?