PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• 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.