Pineapple Upside-Down Cupcakes
INGREDIENTS
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Topping:
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1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
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3/4 c. brown sugar
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2 T. butter
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1/8 c. pineapple juice, reserved from draining pineapple
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1/4 tsp. ground cinnamon
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Vanilla Cupcakes: (or use your favorite vanilla cupcake recipe)
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1 c. all-purpose flour
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A scant 3/4 c. sugar
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1 1/2 tsp. baking powder
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Pinch of salt
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3 T. butter, at room temperature
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1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
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1 egg
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1 tsp. vanilla extract
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Maraschino cherries for garnish
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