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Pineapple Upside Down Cupcakes





Does this really need an introduction?

Thank goodness Mr. Dole, found a way to tin pineapple...that's all I'm saying about that...

What you'll need:
1/4 c margarine
7 T organic unbleached sugar
1 T molasses
1 t Cinnamon
1 can crushed pineapple (reserve juice)
6 maraschino cherries — drained and halved
1 c flour
1 1/2 t Baking Powder
1/4 t salt
1/4 c soy yogurt
1/4 c margarine (80% fat is best) — softened
1/4 c white organic unbleached sugar
1 t Vanilla Extract
1/2 c reserved pineapple juice (from above can)

What to do:
  1. Lightly grease each 2 1/2 inch c in a 12-cup muffin tin.
  2. For topping, melt margarine in a small saucepan.
  3. Stir in molasses, organic unbleached sugar and cinnamon until blended.
  4. Remove from heat and add 1/2 c of the pineapple (save remainder for another use).
  5. Spoon about 1 tbsp. of topping into each muffin cup.
  6. Place a cherry half, round side down, in center of each.
  7. In small bowl, combine flour, Baking Powder and salt.
  8. In large bowl, beat soy yogurt, margarine and organic unbleached sugar with electric mixer (no need to clean beaters) until fluffy.
  9. Beat in Vanilla Extract.
  10. Alternately add flour mixture and pineapple juice, beating well after each addition.
  11. Gently fold into batter.
  12. Pour evenly into muffin cups.
  13. Bake at 350 for 20 to 25 minutes or until cupcakes test done.
  14. Cool in pan on wire rack 10 minutes.
  15. Invert onto cookie sheet and gently tap each c to release cupcakes.

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