Feasley's Recipes

O — Upside Down Cupcakes

dessert~1 hrPhoebe Butler’s recipe box

margarine · brown sugar · crushed pineapple · maraschino cherry · cake flour · baking powder · salt · egg · sugar · vanilla · pineapple juice

· tap the card to flip it ·

Print

25 min active · 1 hr total · 12 muffin-sized cupcakes (times estimated)

Ingredients

Topping

  • ½ stick (4 tablespoons) margarine (oleo)
  • 7 tablespoons brown sugar
  • ½ cup drained, crushed pineapple (from a 20 oz. can; note on card references an 8 oz. & 6 oz. — possibly alternate can sizes)
  • 6 maraschino cherries, halved

Cake

  • 1 cup cake flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 large egg, separated
  • ½ stick (4 tablespoons) margarine (oleo)
  • ¼ cup sugar
  • ½ teaspoon vanilla
  • ½ cup pineapple juice

Steps

  1. Lightly grease each cup of a standard 12-cup muffin pan (2½-inch cups).

Topping

  1. Make the topping: Melt the margarine directly in the muffin pan (or in a small saucepan). Add the brown sugar and stir over low heat until blended. Stir in the crushed pineapple.
  2. Spoon about 1 tablespoon of the topping mixture into each muffin cup. Place half a cherry, rounded side down, into each cup.

Cake

  1. Make the cake batter: Mix the dry ingredients (cake flour, baking powder, salt) together in a bowl.
  2. In a small bowl, beat the egg whites until stiff. Set aside.
  3. In a separate bowl, beat the margarine and sugar together until fluffy. Add the egg yolk and beat to combine.
  4. Stir the vanilla into the pineapple juice.
  5. Add the dry ingredients and the pineapple juice mixture to the creamed mixture in thirds, alternating, until blended.
  6. Gently fold the beaten egg whites into the batter.
  7. Spoon the batter over the topping in the prepared muffin cups.
  1. Bake at 350°F for 20–25 minutes, or until the cakes shrink from the sides of the pan.
  2. Cool in the pan for 10 minutes before inverting onto a serving plate.