Pineapple Upside Down Cupcakes - cooking recipe

Ingredients

Cake Batter
1/4 cup sugar
1/4 cup butter, at room temperature
1 cup flour
1 egg, at room temperature
1/2 cup pineapple juice
1 1/2 teaspoons baking powder
1 teaspoon vanilla
Topping
1/4 cup butter
1/4 cup light brown sugar
1 tablespoon light corn syrup
20 ounces canned pineapple rings, in
100% pineapple juice, drain and reserve juice for batter

Preparation

Preheat oven to 350.
Butter or spray (with cooking spray with flour) 10 holes in a cupcake pan.
Cut a 1/2 inch chunk out of 10 pineapple slices and place the slices (not the little chunks) individually in 10 cupcake holes. They should lie flat in the pan and look like a \"whole\" ring again.
In a small saucepan, melt and stir together butter, brown sugar and corn syrup.
Cook over low heat about 5 minutes or until it thickens slightly. Stir thoroughly to combine.
Pour about one teaspoon of this topping into the bottom of each pineapple ring covered cupcake hole.
In a medium sized mixing bowl, cream together the butter and the sugar until fluffy.
Add the egg and vanilla and mix thoroughly.
Add the baking powder, mix briefly then add the flour alternately with the pineapple juice.
Pour about 1/3 to 1/2 cup of batter over each pineapple slice and bake for 20 minutes.
Cool 20 minutes in pan then invert over a baking rack.
You may want to place parchment paper or a towel under the rack because they may drip.
Serve on a plate, pineapple side up.