Cake Batter -Topping)
1/4 c Butter 1/2 ts Vanilla Extract
1/4 c Granulated Sugar Topping
1 Egg — separated 1/4 c Butter
1 c Cake Flour — sifted 7 tb Dark Brown Sugar
1 1/2 ts Baking Powder 1/2 c Crushed Pineapple, Drained
1/4 ts Salt -juice reserved
1/2 c Pineapple Juice, Reserved 6 Maraschino Cherries
From Crushed — (see -cut into thin slices
Preheat oven to 350 F. To make topping: Melt butter in a saucepan and
add brown sugar. Cook over a low flame until well blended, then stir
in crushed pineapple. Pour about a tsp of this topping into the
bottom of each greased miniature muffin cup and add a sliver of red
cherry. (See Note)
To prepare batter: Cream butter, add sugar, and beat until fluffy.
Beat egg yolk and add. Sift flour, baking powder, and salt together;
add alternately with the pineapple juice. Stir in vanilla. Beat egg
white until stiff and fold into batter. Pour batter over topping,
filling each cup 2/3 full, and bake for 25 mins, or until cupcakes
pull away from sides of pan and turn golden on top. Cool, then turn
cupcakes carefully onto a cake plate, pineapple side up.
Note: The topping can be poured into a 9-inch skillet, using 5
pineapple rings instead of the crushed pineapple.
Yield: 24 miniature or 12 regular cupcakes
Yields
24 servings
