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Pineapple Upside-Down Cupcakes

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Pineapple Upside-Down Cupcakes

recipephoto_pineappleudcupcakes_jw

 

Ingredients

    • 1can (20 oz) sliced pineapple, drained, juice reserved
    • 1box Betty Crocker™ SuperMoist™ yellow cake mix
    • ½cup vegetable oil
    • 3eggs
    • 1/3cup butter, melted
    • 2/3cup packed brown sugar
    • 12maraschino cherries, cut in half

 

Directions

  • 1Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
  • 2Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • 3In small bowl, stir together melted butter and brown sugar. Spoon 1 ½ 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 ¼ cup batter into each cup.
  • 4Bake 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.

 

Photo6

http://www.bettycrocker.com/How-To/TipsLibrary/Baking-Tips/Pineapple-Upside-Down-Cupcakes

H

ShiningWorld
20.10.2016 Natali Аstar

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