PineApple Upside Down Cupcakes

Everyone has heard of Pineapple Upside Down Cake. Well here is our mini version of this famous cake. Each month I get the magazine Family Fun magazine and they always have fun recipes and crafts.
Well we decided to give this recipe a try and we give it two thumbs up and a smile.

First we melted 6 tablespoons of butter with 1/2 cup of milk on the burner. That was Marilyn's job. After the butter has melted set the mixture aside and let it cool while you do the rest of this:
Next we took and cut each tablespoon of butter and cut them in half. Each half went into our muffin tin along with 1 Tablespoon of Brown Sugar on top.

That was Katie's job. She had fun doing this. After adding the brown sugar to the butter we took the muffin tin and slid it into our 350 degree oven just long enough for the butter to melt.
The next part was a little tricky. But it worked out alright. Taking pinapple slices(not chunks) we sliced them into quarter pieces. Taking the sliced pineapple we added two of them in each muffin tin and put a marachino cherry in the middle.



This was Hannah's job. Though it was a little tricky to do. Hannah did a wonderful job putting the pineapple and cherries in the muffin tins.
Last but not least was cake batter.
The dry mixture was 1 cup of flour, 1/4 salt, 1 1/2 teaspoons of baking powder.Katie mixed this and we set it aside. Marilyn mixed the wet ingrediets , which were two eggs, 1/2 teaspoon of vanilla and 3/4 cups of sugar.

After mixing these ingredients we added the wet mixture to the dry, mixing it until all of the dry mixture was absorbed. After doing this we added in the milk/butter mixture. Marilyn stirred this really well. Then my job was to evenly distribute the cake batter into each of the tins. I found that a soup ladle really did the trick when it came to this step.
Then we put it in the oven and waited for about 25 minutes. After being ever so patient we took the muffin tin out and then I took a cookie sheet, layered it with Reynolds Wrap and then flipped the muffin tin over and voila' Pinapple Upside Down Cupcakes:

Now if you have a non stick pan there is no need to take a knife and go around the cupcake to make sure it doesn't stick. If you don't you will need to add this step to make sure the cupcakes don't stick to the tin before you flip it over onto the cookie sheet.
After this step was done we let them cool for a while. Of course the girls just couldn't wait to give them a try, and give them a try they did.


And there you go everyone. Pinapple Upside Down Cupcakes.

Of course I don't want to forget one more picture. Hannah completed the first 40 lessons in Headsprout. She was very proud of herself and we were proud of her also.