Pina Colada Cupcakes

Some would argue that these are just mini upside down pineapple cakes but they are much more than that.  However, if it is mini upside down pineapple cakes you want, just replace the coconut with maraschino cherries and omit the rum!

Topping:

1/2 stick of butter
2/3 cup brown sugar (packed)
1 tbsp. rum extract
1 can pineapple rings
3 tbsp. coconut

Batter:

2 eggs
2/3 cup sugar
4 tbsp. pineapple juice
2/3 cup flour
1 tsp. baking powder

Preparation:

Preheat oven to 350°F. Spray muffin tins. In a small pot over low heat, melt butter, add brown sugar and rum extract.  Set aside.

In mixing bowl mix the cake ingredients. Divide topping equally between muffin tins, put half a tablespoon of coconut over topping, place a pineapple ring and divide batter equally between muffin tins.  If you use the silicone forms, you will get about 10 cupcakes, in which case you will need another can of pineapple rings.  If you use the regular tins, it will yield 6 cupcakes.  Bake for 20-25 minutes. Enjoy!

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