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Ingredientes
- 1/4 c. Butter or possibly margarine
- 7 Tbsp. Brown sugar
- 1 tsp Cinnamon
- 1 can Crushed pineapple (reserve juice)
- 6 x Maraschino cherries liquid removed and halved
- 1 c. Cake flour
- 1Â 1/2 tsp Baking pwdr
- 1/4 tsp Salt
- 1 lrg Egg separated at room temperature
- 1/4 c. Butter or possibly margarine softened
- 1/4 c. White sugar
- 1 tsp Vanilla extract
- 1/2 c. Reserved pineapple juice (from above can)
Direcciones
- 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.
- NOTES : http://www.goodmove.com/recipes.htm#Pineapple Upside-down Cupcakes
- 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% |
