Pineapple Upside Down Cupcakes

All week, the weather forecast was calling for a big snow storm.  The first projections were calling for at least a foot, but as it got closer, they decreased to 4-8".  That still didn't bode well for a party I was supposed to go to on Saturday, and we decided to reschedule it.  Meanwhile, our neighbors were due back from a Florida vacation, just before the snow storm was to start.  What better way for them to come home then to have another Snow Storm Potluck Party in the neighborhood?

I ended up making Buffalo Chicken Mac and Cheese as an entrée to bring.  I wanted to also bring a dessert, but I wanted it to be something that didn't call for chocolate, since Rich is allergic, and I always seem to bring something that he can't have.  My mission took me to my Pinterest boards and I found a recipe I had pinned for Pineapple Upside Down Cupcakes.  They seem like they would be complicated to make, but they were quite easy... and so well worth it!  What a scrumptious dessert!  The only downside, is that they only made 12!  I highly recommend doubling the recipe for a party!

Oh, by the way, I'm not even sure if we got 2" of snow.

Batter:

• 6 Tbsp. butter
• ½ cup milk
• 1 cup flour
• 1 ½ tsp. baking powder
• ¼ tsp. salt
• 2 eggs
• ¾ cup sugar
• ½ tsp. vanilla

Topping:

• 6 Tbsp. butter
• 12 Tbsp. brown sugar
• 6 maraschino cherries
• 1 (20 oz.) can pineapple rings

DIRECTIONS

1. Heat the oven to 350º.
2. Place the butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until the butter melts, then transfer the mixture to a small bowl to cool.
3. Meanwhile, prepare the pine-apple topping:  Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until the butter melts, about 3 minutes.
4. Halve each maraschino cherry, placing each cherry half, sliced side up, in the center of each cup.
5. Next, cut the pineapple rings into quarters (or even eighths).  Lay four pieces of pineapple, surrounding the cherry.
6. Press the fruit gently down into the butter-sugar mixture, and set the prepared pan aside.
7. Finish making the batter:  In a mixing bowl, whisk together the eggs, sugar, and vanilla extract until smooth.
8. Add the flour, baking powder, and salt, and mixing until fully incorporated.
9. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
10. Using a large scoop, pour the batter into the muffin pan, dividing it evenly among all the cups.
    (I actually had a little leftover batter, and probably could have made another 2 or 3 cupcakes)
11. Bake the cupcakes until they’re lightly browned, dry around the edges, and pulling away from the pan a little, about 20-25 minutes.
12. Transfer the pan to a rack to cool for 5 minutes.
13. Use a butter knife to carefully loosen each cupcake from the edges.
14. Place a cookie sheet over the top of the muffin pan and invert the pan, turning the cupcakes out onto the cookie sheet.
15. Transfer the cupcakes back to the rack to cool completely.
16. Serve the cupcakes at room temperature.

Makes 12 cupcakes

Adapted from Chef in Training blog