20 oz. crushed pineapple
1/2 cup unsalted butter, melted
3/4 cup packed brown sugar
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 the bottom of each cup, drizzle 1 tablespoon melted butter, 1 tablespoon pineapple 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
1 tsp vanilla 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. 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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