Pineapple Upside-down Cupcakes

Topping:
4 Tbsp butter
7 Tbsp dark brown sugar
1/2 c crushed pineapple
6 maraschino cherries, sliced

Cake Batter:
1/4 c sugar
1/4 c butter
1 egg, separated
1 cup of sifted cake flour
1-1/2 tsp baking powder
1/2 c pineapple juice
1/2 tsp vanilla

Melt butter in saucepan and add brown sugar. Cook over low flame until well blended, then stir in crushed pineapple, reserving juice.

Pour about one teaspoon of this topping into the bottom of each greased muffin cups and add a sliver of red cherry.

To prepare the batter:
Cream the butter, add the sugar, and beat until fluffy.

Beat egg yolk and add.

Sift the flour, baking powder and sift together; add alternately with the pineapple juice. Add vanilla. Beat the egg white until stiff and fold into the batter.

Pour this batter over the topping and bake in a preheated 350° oven for 25 minutes.

Cool, then turn cupcakes carefully onto a cake plate, pineapple side up.

Makes 2 dozen mini or 1 dozen regular cupcakes