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Mini Pineapple Upside-Down Cupcakes

 


Mini Pineapple Upside-Down Cupcakes



Ingredients

 

    1 can (20 ounces) pineapple slices, drained, juice reserved

    1 box of yellow cake mix

    1/2 cup vegetable oil

    3 eggs

    1/3 cup melted butter

    2/3 cup packed brown sugar

    12 maraschino cherries, cut in half

 

How To Mini Pineapple Upside-Down Cupcakes

 

Heat the oven to 350 degrees Fahrenheit. Spray 24 regular-size muffin cups with cooking spray.

Cutting every pineapple slice to 4 pieces; Sit aside. In a bowl, beat cake mix / oil / eggs, & reserve pineapple juice with an electric mixer on low speed 30 seconds. Whisk on speed for 2 min , scraping bowl occasionally.

 

In a small bowl, mix the melted butter and brown sugar together. Put 1 1/2 teaspoons of the butter mixture into each muffin cup. 


Lay two slices of pineapple on top of each. Place half of the cherry sliced ​​up in the center of the pineapple pieces. Put a quarter cup of the mixture in each cup.

Baking 20 to 25 min  Cool for 5 min. Run knife around the edge of the cupcake to unbed it; Heart on cookie sheet. Her feet are cozy .


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