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      Pineapple Upside-Down Cupcakes, 2/20/14

      Chef Michael Barna

      Taste of Home Culinary Specialist

      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

      3 eggs

      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.

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