Pineapple Upside Down Cupcakes

 

1 can (20 oz.) pineapple chunks in juice
1 can (8 oz.) pineapple chunks in pineapple juice
1/3 cup (2.7 oz.) packed light brown sugar
1/3 cup (2.6 oz.) unsalted butter or margarine, melted
1 cup (5 oz.) all-purpose flour
3/4 cup granulated sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (2 oz.) unsalted butter or margarine, softened
1/2 cup (4 oz.) pineapple juice (from pineapple chunk can)
1 large egg
1/2 tsp. vanilla extract
Topping:
3/4 cup heavy cream
2 tbsp. granulated sugar
12 maraschino cherries

 

      Heat oven to 350ºF.Spray 12 muffin cups well with non-stick cooking spray.  Drain both cans of pineapple chunks, while reserving 1/2 cup juice for batter.  Place pineapple over several layers of paper towels to drain well.  Melt butter in a microwave-safe bowl; stir brown sugar into melted butter.  Divide mixture among muffin tin cups, adding about 2 tsp. each.  Arrange pineapple chunks on top of sugar mixture, about 5 in each (may not use all, but I found one 20 oz. can wasn't quite enough, so I ended up opening 2 cans.  Pineapple may be too long to make a flower shape but try to squeeze in 5 unless they are large chunks).  Set aside.  In an electric stand mixer bowl, whisk flour, 3/4 cup sugar, baking powder and salt.  Set mixer with a paddle attachment, add butter and pineapple juice. then mix until batter is smooth, 1 - 2 minutes (if using a paddle attachment that doesn't constantly scrape bowl, occasionally stop mixer, scrape down sides and bottom of bowl throughout mixing process).  Mix in egg and vanilla extract until well combined.  Divide batter evenly among muffin cups, layering batter over pineapple layer.  Bake until toothpick inserted into into center of cupcake comes out clean, 23 - 26 minutes.  Remove from oven, allow to cool 5 minutes, then run a sharp knife around edges to loosen.  Place a wire cooling rack over top of muffin pan and flip onto wire rack.  Let cool completely, then pipe sweetened whipped cream over cupcakes just before serving and top with a maraschino cherry.  For sweetened whipped cream:  In a mixing bowl, using an electric hand mixer (or in a clean stand mixing bowl set with whisk attachment), whip cream on high speed until soft peaks form.  Add sugar then whip until stiff peaks form.