Pineapple Upside-down Cupcakes
4 Tbsp butter
7 Tbsp dark brown sugar
1/2 c crushed pineapple
6 maraschino cherries, sliced
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
Pour this batter over the topping and bake in a preheated 350° oven for 25
Cool, then turn cupcakes carefully onto a cake plate, pineapple side up.
Makes 2 dozen mini or 1 dozen regular cupcakes