GLUTEN FREE PINEAPPLE UPSIDE DOWN CUPCAKES RECIPES

Steps:

• Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
• In 1-quart saucepan, melt 2 tablespoons butter. Stir in 1/2 cup brown sugar. Evenly divide mixture among muffin cups, about 1 rounded teaspoon per cup. Arrange trimmed pineapple slices on top of sugar mixture, and place a cherry, cut side up, in center of each. Set aside.
• In small bowl, mix flour blend, xanthan gum, cinnamon, baking powder and salt. In large bowl, beat 1/3 cup butter and 1/2 cup brown sugar with electric mixer on medium speed until light and fluffy. Beat in eggs 1 at a time, until just combined. Stir in vanilla. On low speed, alternately stir in flour blend mixture and buttermilk; mix until just combined. Pour batter evenly into muffin cups (cups will be full). Place muffin pan on foil-lined cookie sheet.
• Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. Turn cookie sheet upside down over pan, and carefully turn pan over to release cakes. Rearrange pineapple and cherries if needed. Serve warm.

Steps:

• Preheat your oven to 350 degrees and line a muffin tin with liners.
• Wrap the pineapples and cherries in paper towels and gently press on them. Soak up as much of the excess water as possible.
• Add brown sugar to the bottom of the muffin tins.
• Chop the pineapple slices into smaller chunks then add the pineapple slices and cherries to the bottom of the muffin tins. Sprinkle a little flour over the pineapple and cherries.
• Mix all of the dry ingredients together in a large mixing bowl. Whisk all of the wet ingredients together in another large mixing bowl. Pour the dry ingredients into the wet ingredients little by little, mixing as you do so. Stir the batter until there are no large clumps left in the batter.
• Fill the wells of the muffin tin with the cupcake batter. The wells should be around 2/3 of the way full. Make sure not to overfill the wells so that the cupcakes do not overflow and sink in the middle.
• Bake the cupcakes for 23 - 25 minutes at 350. Turn off the oven and prop open the door to let the cupcakes cool slowly in the oven. Taking the cupcakes out of the oven too quickly can result in the cupcakes sinking in the middle.