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Receta Pineapple Upside Down Cupcakes

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Raciónes: 12

Ingredientes

Cost per serving $0.42 view details

Direcciones

  1. Lightly grease each 2 1/2 inch c. in a 12-c. muffin tin. For topping, heat butter in a small saucepan. Stir in sugar and Cinnamon till blended. Remove from heat and add in 1/2 c. of the pineapple (save remainder for anoth er use). Spoon about 1 tbsp. of topping into each muffin c.. Place a cherry half, round side down, in center of each. In small bowl, combine flour, Baking Pwdr and salt. In another bowl, beat egg white with electric mixer till stiff peaks form. In large bowl, beat butter and sugar with electric mixer (no need to clean beaters) till fluffy. Beat in egg yolk and Vanilla Extract. Alternately add in flour mix and pineapple juice, beating well after each addition. Gently fold beaten egg white into batter. Pour proportionately into muffin c.. Bake at 350 for 20 to 25 min or possibly till cupcakes test done. Cold in pan on wire rack 10 min. Invert onto cookie sheet and gently tap each c. to release cupcakes. Serve hot or possibly at room temperature.
  2. NOTES : http://www.goodmove.com/recipes.htm#Pineapple Upside-down Cupcakes
  3. Makes 12 cupcakes

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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 12 servings
Calories 204  
Calories from Fat 72 35%
Total Fat 8.24g 10%
Saturated Fat 5.01g 20%
Trans Fat 0.0g  
Cholesterol 38mg 13%
Sodium 269mg 11%
Potassium 87mg 2%
Total Carbs 31.6g 8%
Dietary Fiber 0.7g 2%
Sugars 20.78g 14%
Protein 1.73g 3%
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