Everyone loves cupcakes and no one can resist reverse pineapple cake.
* Ingredients:
° 1 can (20 ounces) pineapple slices, dried,
° 1 packet of juice.reserved yellowcake mix
° 1/2 cup vegetable oil
° 3 eggs
° 1/3 cup melted butter
° 2/3 cup packed brown sugar
° 12 maraschino cherries, cut in half
* Instructions :
Heaat oven to 350 degrees F .Spray 23 standard muffin with cooking spray.Cut every pineapple part TO 4 pieces; sit apart .In a bowl, stir the cake, butter, and egg mixture, then use a blender to reduce the pineapple juice for 30 seconds.Whisk at speed for 2 min, peeling bowl from time to time.Mix ghee & brown sugar in a small bowl.add 1 1/2 tsps of butter blend to every muffin bowl. Lay two slices of pineapple on top of each.Placing half of the chopped cherry in center of the pineapple part . Put a quarter cup of the mixture in each cup.
Bake 20 to 25 minutes to cool 5 minutes. Run the knife around the edge of the cupcake to loosen it; Heart on cookie sheet. Her feet are comfortable.
Enjoy !
