Pineapple Upside-Down Cupcakes (Print Version)

# Ingredients:

01 - 1/4 cup unsalted butter, melted.
02 - 1/2 cup packed brown sugar.
03 - 12 pineapple slices (cut to fit muffin tins).
04 - 12 maraschino cherries.
05 - 1 1/2 cups all-purpose flour.
06 - 1/2 cup granulated sugar.
07 - 1/2 cup packed brown sugar.
08 - 1/2 cup unsalted butter, softened.
09 - 2 large eggs.
10 - 1/2 cup pineapple juice.
11 - 1/4 cup milk.
12 - 1 teaspoon vanilla extract.
13 - 1 teaspoon baking powder.
14 - 1/2 teaspoon baking soda.
15 - 1/4 teaspoon salt.

# Instructions:

01 - Heat oven to 350°F (175°C).
02 - Grease 12-cup muffin tin well.
03 - Mix melted butter and brown sugar for topping.
04 - Divide mixture among muffin cups.
05 - Place pineapple and cherry in each cup.
06 - Cream butter and sugars until fluffy.
07 - Beat in eggs one at a time.
08 - Add vanilla extract.
09 - Mix dry ingredients separately.
10 - Alternate adding dry mix and liquids to batter.
11 - Spoon batter into cups, 3/4 full.
12 - Bake 20-25 minutes.
13 - Cool 5 minutes in pan.
14 - Invert onto baking sheet.
15 - Let cool completely.

# Notes:

01 - Classic dessert in cupcake form.
02 - Best served fresh but keeps 2 days in airtight container.

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