Pineapple Upside Down Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 slices of fresh pineapple 3 tablespoons margarine1/2 cup brown sugar1/3 cup butter1/2 cup sugar1 egg1 teaspoon vanilla1 cup flour1 1/4 teaspoon baking powder1/4 teaspoon salt1/2 cup water (may need more if it's not runny enough)1 tablespoon lime juice
Melt margarine in a pot. Stir in brown sugar and mix well, pour a small amount into each muffin tin (about a 1/4 tablespoon in each one). Arrange pineapple slices in the bottom of each muffin tin.
Cream together butter and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup water add more water if it's not runny like cake batter. Beat until all is well mixed. Then add in the 1 tablespoon of lime juice. Put into muffin tins approx 1 tablespoon per tin so that it fills all 24.
Preheat oven to 350ºF.
Bake for approx 20 minutes. Cool for 5 minutes in the muffin tin then invert the muffins on to a plate.
Number of Servings: 24
Recipe submitted by SparkPeople user MISSYMCNEIL.
Cream together butter and white sugar until light. Add egg and vanilla. Beat until fluffy. Add dry ingredients plus 1/2 cup water add more water if it's not runny like cake batter. Beat until all is well mixed. Then add in the 1 tablespoon of lime juice. Put into muffin tins approx 1 tablespoon per tin so that it fills all 24.
Preheat oven to 350ºF.
Bake for approx 20 minutes. Cool for 5 minutes in the muffin tin then invert the muffins on to a plate.
Number of Servings: 24
Recipe submitted by SparkPeople user MISSYMCNEIL.
Nutritional Info Amount Per Serving
- Calories: 55.2
- Total Fat: 1.9 g
- Cholesterol: 11.5 mg
- Sodium: 97.3 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 0.1 g
- Protein: 0.3 g
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