Ingredients
Equipment
Method
- Preheat your oven to 350°F and grease well.In each cupcake cavity, add a teaspoon of butter into the bottom of each muffin cup. Spoon 1 tablespoon brown sugar, into each cup, then press 1 cherry into the center of brown sugar in each cup.
- Spoon heaping tablespoon crushed pineapple over cherry and compact it with the back of a spoon into an even layer.
- Prepare the gluten free vanilla cake mix, eggs, pineapple juice and oil in a large bowl. Mix well until moistened and well combined.
- Spoon the batter over the pineapple mixture, filling each cupcake cavity almost to full.Bake for about 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool for about 5 minutes before carefully flipping them upside down onto a baking sheet or cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.