Mini Pineapple Upside-Down Cupcakes
This is a great recipe to take to potlucks.
1 (20-ounce) can pineapple, crushed, chunks or tidbits 1/3 cup butter,
melted
2/3 cup brown sugar, packed
24 maraschino cherries
18-19 ounce yellow cake mix
1/2 cup butter, melted and cooled or vegetable oil 3 eggs
water*
Preheat oven to 350 degrees. Grease 24 muffin cups. Drain canned
pineapple, reserving liquid in a glass measuring cup. Combine butter and
brown sugar. Evenly spoon mixture into muffin cups. Place one cherry in
the center of each cup. Top with 1 tablespoon pineapple. (If using
pineapple chunks or tidbits decoratively arrange pieces in each cup.)
Place cake mix and eggs in large bowl. To reserved pineapple juice *add
enough water to make a total of 1-1/3 cups of liquid. Pour liquid in
bowl. Beat for 30 seconds on low. Continue beating for an additional 2
minutes on medium. Divide batter among muffin cups (non-stick). Bake for
20 to 25 minutes. Allow to rest in pan for 2 minutes and then invert
onto serving platter.
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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