Pineapple Right Side Up Cupcakes - cooking recipe

Ingredients

Cupcakes
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup crushed pineapple (in its own juice)
1/4 cup oil
1/2 cup plus 2 tablespoons sugar
1 teaspoon vanilla extract
Topping
1 cup crushed pineapple (in its own juice)
1/4 cup sugar
1 tablespoon arrowroot (or cornstarch or tapioca flour)
1/2 teaspoon vanilla
12 maraschino cherries (or fresh raspberries)

Preparation

Cupcakes:
Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
Sift together flour, baking powder, salt, cinnamon, ginger and allspice.
Combine pineapple, oil, sugar and vanilla in blender and puree.
Add the wet mixture to the dry and mix well.
Pour batter into cupcake liners so they are half full.
Bake for 25-30 minutes.
Cool for at least 10 minutes on wire rack.
Topping:
Combine all ingredients in a small saucepan and bring to boil for 30 seconds stirring constantly.
Reduce heat to low and stir for one more minute.
Immediately scoop topping onto cupcakes.
Place cherry or raspberry on top.
Chill for 30 minutes.
Indulge!