Pineapple Upside-Down Cupcakes - cooking recipe

Ingredients

4 tablespoons butter
1/2 cup unsweetened crushed pineapple, drained
1/4 cup packed light brown sugar
1 cup Bisquick

Preparation

Preheat oven to 350.
Put the butter in a small microwave-safe bowl or measuring cup and microwave on high for 30 seconds, cooking for 10 seconds more at a time, if necessary, until the butter is melted.
Lightly grease the cups of a 12-hole cupcake tin. Spoon 1 teaspoon of the melted butter into each compartment. Then spoon 1/2 tablespoon of the pineapple into each, and top each with 1 teaspoon of the brown sugar.
In a medium-size bowl, beat the baking mix with 1/3 cup cold water until it forms a smooth batter. Divide the batter equally among the 12 cupcake cups, about 1 1/2 tablespoon each. Bake for 15-20 minutes, until a toothpick inserted into the top third of the cupcake comes out clean.
Remove from the oven and immediately invert the cupcake tin onto a cookie sheet. Do not remove the cupcake tin immediately; let stand 5 minutes, then remove the tin. Serve the upside-down cupcakes warm or cool.