PINEAPPLE SMALL RECIPES

Name: Pineapple Upside-Down Cupcakes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 dozen jumbo cupcakes.
Ingredients: 6 tablespoons butter, cubed; 1 cup packed light brown sugar; 2 tablespoons light corn syrup; 12 slices pineapple, drained; 12 maraschino cherries, well drained; 3 large eggs, room temperature; 2 cups sugar; 1 cup canola oil; 1 cup sour cream; 2 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; Whipped topping, optional

PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE: HOW TO MAK…

Pineapple Upside-Down Cupcakes Recipe: How to Mak… image

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 dozen jumbo cupcakes.

Number Of Ingredients 15

Ingredients

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
12 slices pineapple, drained
12 maraschino cherries, well drained
3 large eggs, room temperature
2 cups sugar
1 cup canola oil
1 cup sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional

Steps:

Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.

Nutrition Facts : Calories 602 calories, FatContent 29g fat (9g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 264mg sodium, CarbohydrateContent 82g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

PINEAPPLE UPSIDE-DOWN CUPCAKES RECIPE: HOW TO MAK…

Pineapple Upside-Down Cupcakes Recipe: How to Mak… image

I have baked cupcakes for years. These easy to make treats make an attractive dessert for special occasions. —Barbara Hahn, Park Hills, Missouri

Provided by Taste of Home

Categories Desserts

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 dozen jumbo cupcakes.

Number Of Ingredients 15

Ingredients

6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
12 slices pineapple, drained
12 maraschino cherries, well drained
3 large eggs, room temperature
2 cups sugar
1 cup canola oil
1 cup sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional

Steps:

Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside., In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoon into each muffin cup; top each with a pineapple slice and a cherry., In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well. , Fill muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired.

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