Pineapple Upside-Down Cupcakes

Today, let's be crazy, we're going to mix France and the United States in this recipe for pineapple tatin cupcakes, a delight reminiscent of the Caribbean and the sun. To do when you need to think about vacations and islands.

* Ingredients:

° 2 eggs
° 1/4 cup of butter
° 3/4 cup brown sugar (3/4 cup)
° 12 maraschino cherries
° 2/3 cup pineapple juice (2/3 cup)
° 10 ounces of pineapple in syrup in small pieces (10 ounces)
° 2 tablespoons and 2 teaspoons of sunflower-type oil
° 1 1/4 flour
° 3/4 white sugar
° 1 1/2 teaspoon of yeast
° 1 pinch of salt

* Preparation:

Preheat the oven to 175 ° C
Spread butter or oil inside 12 cupcake molds
To melt the butter
Add a teaspoon of butter to the bottom of each mold
Add a tablespoon of brown sugar to the bottom of each mold
Place a maraschino cherry in the center of the brown sugar
Add a good tablespoon of pineapple pieces on top
Press down on the pineapple gently
Take a large bowl
Put in the flour, white sugar, salt, baking powder, eggs, pineapple juice and oil
With a mixer, beat gently for 30 seconds, then 2 minutes at medium speed
Pour into each muffin pan to the top of the pan
Bake 20 to 30 minutes depending on your oven, a toothpick planted in the middle must come out clean
Take the muffins out of the oven
Wait 5 minutes before turning them over and letting them cool.
Serve upside down, being careful when removing the paper