That's the song that has been stuck in my head since I made these tastey Cupcakes on Saturday morning...
This is a YUMMMMMYYY dessert, that is simple to make, with ingredients that you can find in your cabinets! You don't need a cast iron frying pan, or tons of time, and your kids can help along in the process.
Pineapple Upside- Down Cupcakes
(Recipe from Disney's Family Fun Magazine Aug 2009)
Batter:
6 tablespoons (3/4 stick) of salted butter
1/2 cup milk
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla extract
Topping:
6 tablespoons (3/4 stick) salted butter
3/4 cup light or dark brown sugar tightly packed
6 maraschino cherries
1 20-oz can pineapple rings (I prefer FRESH Pineapple, so I buy a whole skinned pineapple)
Heat oven to 350
Place the butter and milk for the batter in a small saucepan over med. heat. Warm until the butter is melted.
Once melted, mix, and transfer to a small bowl to cool
Meanwhile, prepare the topping.
Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, (I don't measure 1/2 a tablespoon of butter, I just slice the 3/4 slick into 12 pads), then evenly sprinkle brown sugar over the butter. place pan in oven until the butter melts,
appx. 3 minutes
Halve each cherry, and cut the pineapple rings into quarters. Place one quarter of pineapple into each cup against the edge of the cup, and place a cherry halve, with the sliced side up (so that you see it in the pan) in the center of the pineapple/cup.
Push the cherry down to the bottom of the cup.
Place the muffin pan aside for right now.
Finish making the batter.
In a medium bowl, combine the flour, baking powder, and salt and stir with a fork until blended.
In a large bowl, whisk together the eggs, sugar and vanilla until smooth.
Add the flour mixture, and stir until the flour is fully incorporated.(What ever that means)
Add the milk butter mixture into the large bowl, and stir into a smooth batter. (..It was runny...if runny means smooth, your good)
Pour the batter into the muffin pan, dividing it evenly among all of the cups
Bake the cupcakes, until lightly browned, dry around the edges and pulling away from the pan a little. (About 26 minutes)
Transfer the pan to a cooling rack, and let sit for about 5 minutes. then, use a butter knife to loosen each cupcake from the edges of the pan. Place a foil lined cookie sheet over the muffin pan, and flip the cupcakes onto the sheet. Serve at room temperature.
Makes 12 cupcakes
(Note- the empty beer bottle was not mine)
All 12 Cupcakes were gone by Monday morning in my house!
