What You Need:
6 T of butter, cubed
1 C light brown sugar, packed
2 T light corn syrup
1 small pineapple, peeled, cored and cut into slices
12 maraschino cherries, drained well
3 eggs
2 C of sugar
1 C vegetable oil
1 (8 oz.) container of sour cream
2 t vanilla
2 1/2 C of flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
How to Make It:
Preheat the oven temperature to 350 degrees.
Grease the cups in a muffin tin with a non stick cooking spray then line with wax paper.
Place the butter into a saucepan positioned over low heat.
Allow the butter to melt completely then stir in the brown sugar and corn syrup.
Adjust the heat to medium and stirring continuously cook about 3 minutes or until the sugar has completely dissolved.
Remove the pan from the heat.
Spoon 1 T of the butter mixture into each prepared muffin cup.
Place a pineapple slice into each muffin cup then add a cherry to the middle hole of each pineapple slice.
Break the eggs into a large mixing bowl and beat slightly with a fork.
Add the sugar and beat with an electric mixer on medium speed until the mixture thickens and turns lemon in color.
Add the oil, sour cream and vanilla and beat until the mixture is smooth.
In a separate bowl toss together the flour, baking soda, baking powder and salt.
Add the dry mixture to the egg mixture and blend until well moistened.
Fill the muffin cups 2/3 full of the batter.
Bake 30 minutes or until a toothpick inserted in the center of each cupcake comes out clean.
Invert the cupcakes onto a wire rack to cool completely.
Makes 12 cupcakes
