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Pineapple Upside-Down Cupcakes

INGREDIENTS:


1 Field yellow cake combine.
1 Can sliced pineapple, drain the juice, and reserve it for later.
12 maraschino cherries.
1 cup packed brown sugar.
1/2 cup canola oil.
1/3 cup melted butter.
3 larges eggs.


DIRECTIONS:


Step 1:
I preheated the oven to 350 levels F.
Step 2:
I minimize pineapple slices into small items.
Step 3:
I combine the cake combine with oil, reserved juices, and eggs, one by one, and I beat after every addition with an electrical mixer for 4 minutes.
Step 4:
In a separate bowl, I mixed the melted butter with packed brown sugar, and I added 2 tablespoons of this combination in every muffin cup, positioned over the combination pineapple items, maraschino cherries halves, and three tablespoons of the batter.
Step 5:
I baked the cupcakes for 22 to twenty-eight minutes and eliminated them from the oven after they change the colour to a golden brown.
Serve heat with espresso, it’s the easiest way for serving them for me. I hope you get pleasure from your weekend!