Thursday, August 16, 2012

Easy Pineapple Upside-Down Cupcakes

Setting up the pan
America's love affair with the cupcake began when mothers started sending children to school with the perfect individual birthday treat for class parties. Bakers and sweettoothed Americans agree that what was once a love for the delicious sweet treats has grown into a national obsession.
We have embraced this love affair and are excited to share with you one of our favorite summer cupcake recipes. We cheated, don't tell anyone, and use a yellow cake mix instead of starting from scratch.

1 can (20 oz) sliced pineapple, drained (cut each ring into four pieces, save juice)
1 box yellow cake mix
1/2 cup Star Grapeseed Oil, plus extra for greasing the tins
3 eggs
1/3 cup butter, melted
2/3 cup packed brown sugar
12 STAR Maraschino Cherries, cut in half
Pineapple Upside-Down Cupcakes

Pre-heat oven to 350°F. Grease 24 regular-size muffin tin using STAR Grapeseed Oil.

In a large bowl, beat cake mix, STAR Grapeseed Oil, eggs and reserved pineapple juice with electric mixer on low speed, 30 seconds. Beat, on medium speed, 2 minutes, scraping bowl occasionally.

In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.


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