Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners or grease the cups with butter or cooking spray to prevent sticking. This ensures the cupcakes bake evenly and are easy to remove once cooked.
- Start by preparing the caramelized topping. In a small bowl, place 1/2 cup of brown sugar. This will form the sweet, sticky base for the cupcakes. Evenly distribute the brown sugar into the bottom of each muffin cup, pressing it down slightly to pack it in. This step is essential for creating that signature caramelized layer when the cupcakes are inverted.
- Next, add one maraschino cherry to the center of each muffin cup. The cherry will become the centerpiece of each cupcake, adding a burst of sweetness and color once the cupcakes are flipped.
- Arrange a pineapple ring on top of the brown sugar and cherry in each muffin cup. Cut the rings into smaller pieces if necessary to fit. The pineapple will soak up the caramel and bake into a soft, flavorful layer that pairs beautifully with the light cake.
Making the Cake Batter
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