Pineapple Upside-Down Cupcakes

From My Baking and Pastry Class

Ingredients

For the Cupcakes
6 Tbsp Butter, Melted and Cooled
1/2 c Milk
1 c Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 c Sugar
1/2 tsp Vanilla

For the Topping
6 Tbsp Butter, Melted
3/4 c Brown Sugar
6 Maraschino Cherries, cut in half
1 20 oz Can of Pineapple Rings, cut into quarters, or 1 c Pineapple Tidbits

Directions

Preheat oven to 350

For the Cupcake Batter
Mix together the butter and milk, set aside. (This can be done later if the melted butter is not cool yet.) In a medium bowl, combine flour, baking powder, and salt. In a large bowl whisk together the eggs, sugar, and vanilla. Add flour mixture to egg mixture and stir until fully mixed in. Add the milk/butter mixture and stir well to combine the ingredients into a smooth batter.

For the Topping, Assembly, and Baking
Into each muffin tin, add 1 1/2 tsp of butter. Sprinkle in 1 Tbsp of brown sugar. Lay cherry, cut side up, into the center of each cup. Place a pineapple quarter on each side (or use 5-6 tidbits around the cherry). Press the fruit gently down into the butter/brown sugar mixture. Spoon batter into each cup, dividing evenly. Bake until lightly browned and dry around the edges, approximately 25 min. Transfer pan to a cooling rack to cool for 5 min. Gently loosen the cupcakes from the pan with a knife. Place a cookie sheet over the cupcakes and invert cupcakes onto cookie sheet. Eat while still warm.