KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
* I used pineapple tidbits for regular-sized cupcakes baked in muffin tins and pineapple rings for oversized cupcakes baked in ramekins.
** The number of ramekins needed will depend on their size. This recipe should make about 6 to 8 oversized ramekin cupcakes.
*** We found that warming these cupcakes in the microwave (for about 10 - 12 seconds) worked just great. They were still deliciously divine when warmed up a couple of days after baking.
Topping:
1 (14 to 15 oz.) can pineapple tidbits or rings*, drained with juice reserved
3/4 c. brown sugar
2 T. butter
1/8 c. pineapple juice, reserved from draining pineapple
1/4 tsp. ground cinnamon
Vanilla Cupcakes: (or use your favorite vanilla cupcake recipe)
1 c. all-purpose flour
A scant 3/4 c. sugar
1 1/2 tsp. baking powder
Pinch of salt
3 T. butter, at room temperature
1/2 c. whole milk (I also tried it with 2% milk, and it worked fine)
1 egg
1 tsp. vanilla extract
Maraschino cherries for garnish
|
1st Keep
 KabalCDM
|
Comments