pineapple cupcake

pineapple cupcake

 pineapple cupcake


1 can (20 ounces) pineapple slices, drained, juice reserved

1° Yellow cake can be mixed

12 cups of vegetable oil

3 eggs

1/3 cup melted butter

2/3 cup packed brown sugar

12° Maraschino cherry, cut in half


Preheat oven to 350 degrees Fahrenheit. Spray 24 regular-sized muffin cups with cooking spray.

Cut each pineapple slice into 4 pieces. aside. In a large bowl, beat cake mix, oil, eggs, and reserved pineapple juice with an electric mixer on low speed 30 seconds. Beating at medium speed 2 speed, scraping bowl occasionally.

In a small bowl, stir together the melted butter and brown sugar. Place 1 1/2 teaspoons of the butter mixture in each seasoned cup. Put two pieces of pineapple on the face. Place half of the cherry, cut side up, in the center of the pineapple cut. Put a quarter cup of the mixture in each cup.

Bake 20 to 25 minutes. Awesome 5 minutes. Turn knife around edge of cupcake to loosen; Turn out the cookie sheet.


Post a Comment