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Sent By Rohini-priya dd
Makes 12 cupcakes
- 1 can of crushed pineapple (drained, I think 15 oz or so is enough)
- 6 maraschino cherries
- brown sugar for sprinkling
- 9 tablespoons melted butter (or margarine)
- 2 "eggs" worth of yogurt
- 8 tablespoons buttermilk (or milk)
- 1/2 teaspoon vanilla
- 1 cup flour
- 3/4 cup sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Note: Need 12 foil cupcake wrappers. Don't substitute paper wrappers for foil because the butter will soak through the wrapper.
Preheat oven to 350 F. In each foil wrapper, place one drop of butter and sprinkle with brown sugar. Then place one cherry half in each one and put pineapple around it to approximately the height of the cherry.
In a bowl, whisk together with a fork: the yogurt, 2 tablespoons of buttermilk and teaspoon vanilla. (It says to use a separate bowl, but I always just add the next stuff to the first bowl.) Then add the flour, sugar, baking powder, baking soda, salt, 6 tablespoons of butter and 6 tablespoons of buttermilk. The original recipe says to beat on high speed for 1.5 minutes, but I just mix it up by hand.
Pour into the 12 cupcake wrappers and bake until an inserted toothpick comes out clean which should be 35-40 minutes.
To eat: invert and remove wrapper.
Adapted from the "Joy of Cooking" Pineapple Upside
Down Cake recipe p.904
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