20 oz. crushed pineapple
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
1/4 tsp. cinnamon
1. Preheat the oven to 350F. Grease two 12 cup muffin pans with butter, and dust with flour, tap out the excess into the sink. In a small bowl, mix pineapple and cinnamon. In the bottom of each cup. drizzle 1 tablespoon melted butter, 1 tablespoon pineapple mixture and 1 tablespoon brown sugar.
For the cupcakes:
1 cup unsalted butter, softened
1 cup confectioners/icing sugar
2 cups self-rising flour
4 eggs
2 tsp. orange extract
2. Place all cupcake ingredients in a large bowl and beat with an electric mixer on low-medium speed for 2-3 minutes. Spoon about 1/8-1/4 cup of the batter on top of the pineapple mixture in each muffin cup.(Do not overfill, you don't want the tops to bake up and over, you want to bake a small flat top cupcake, as the top will become the bottom). Bake for 25 minutes. Remove pans from the oven and cool for 10 minutes. Turn the pan upside-down and carefully tip each cupcake onto a dessert plate. Serve warm with a dollop of whipped cream or english cream. Top with a cherry, if desired.
Makes approximately 24 cupcakes
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