Pineapple Upside-Down Cupcakes, 2/20/14
Chef Michael Barna
6 tablespoons butter, cubed
1 cup packed light brown sugar
2 tablespoons light corn syrup
1 small pineapple, peeled, cored and cut into 1/2-inch slices
12 maraschino cherries, well drained
2 cups sugar
1 cup canola oil
1 cup (8 ounces) sour cream
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Whipped topping, optional
Line the bottom of 12 greased jumbo muffin cups with waxed paper; grease the paper and set aside.
In a small saucepan, melt butter over low heat; stir in brown sugar and corn syrup. Cook and stir over medium heat until sugar is dissolved. Remove from the heat. Spoon 1 tablespoonful into each muffin cup; top each with a pineapple slice and a cherry.
In a large bowl, beat eggs and sugar until thickened and lemon-colored. Beat in the oil, sour cream and vanilla until smooth. Combine the flour, baking powder, baking soda and salt. Add to egg mixture and mix well.
Fill muffin cups two-thirds full. Bake at 350 for 28-32 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before inverting onto wire racks to cool completely. Garnish with whipped topping if desired. Yield: 1 dozen jumbo cupcakes.