Page 108 - Cupcakes

PINEAPPLE UPSIDE-DOWN CUPCAKES

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If you love pineapple-upside down cake, then you’ll love the cupcake version.
The buttery cakes release easily onto a platter, with golden sponge cake below
and buttery pineapple and brown sugar on top. Whether to add the maraschino
cherry is up to you. Many people think the cherry is too retro; others deem it de
rigueur. I’ve made it optional; the choice is yours.

MAKES 24 CUPCAKES (2½ INCHES EACH)

PREPARATION TIME: 45 MINUTES

BAKING TIME: 18 TO 20 MINUTES

Vegetable oil spray for misting the pans All-purpose flour for dusting the pans

TOPPING:

8 tablespoons (1 stick) butter, melted
1 can (20 ounces) crushed pineapple, drained, juice reserved

¾ cup light brown sugar, firmly packed
12 maraschino cherries, halved, drained (optional)

CUPCAKES:

1 package (18.25 ounces) plain yellow cake mix
1 cup sour cream (see “the Cupcake Doctor says”)

½ cup pineapple juice reserved from the crushed pineapple
⅓ cup vegetable oil
4 large eggs