Batter:
6 Tbsp butter
1/2 cup milk
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
1/2 tsp vanilla extract
Topping:
6 Tbsp butter
3/4 cup light or dark brown sugar
6 maraschino cherries
1 (20oz) can pineapple rings
Directions:
Pre-heat oven to 350. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
Prepare the pineapple topping. Into each cup of a 12-cup muffin pan, add 1/2 Tbsp unmelted utter, then evenly sprinkle 1 Tbsp brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3-5 minutes.
Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, int eh center of each cup and lay a pineapple quarter on each side. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
Finish making the batter. In a medium size bowl, combine the flour, baking powder and salt. Stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla until smooth. Add the flour mixture to the egg mixture and stir until the flour is fully incorporated. Add the milk/butter mixture and stir well until mixtyure is smooth.
Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they are lightly browned, dry around the edges, and pulling way from the pan a little, about 25 minutes.
Transfer the pan to a wire rack to cool for about 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Makes 12 cupcakes.
Comments:
These are awesome! I made them for my daycare kids and they devoured every single one! The only difference in mine was I did not add the cherries.
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