Italian: 125g unsalted butter,
melted 125g firm
brown sugar 1 can (590g) pineapple slices (save juice for dough)
Maraschino cherries (optional, for topping)
For the cupcake dough:
1 can yellow cake mix (or your favorite homemade recipe)
60g reserved pineapple juice
60g vegetable oil
3 large
eggs 1 teaspoon vanilla
extract Step-by-step
instructions 1. Preheat & Prepare
Preheat your oven to 175°F (350°C). Line a muffin tin with paper liners or lightly grease it.
Drain the canned pineapple slices and save 60 g of juice for the dough. Cut the pineapple slices into smaller circles to fit them in the bottom of each ramekin.
2. Make the filling
In a small bowl, mix the melted butter and brown sugar until smooth. Place about 1 teaspoon of the brown sugar mixture in the bottom of each ramekin, spreading it evenly.
Place a small slice of pineapple in the center of each cup. If desired, add a maraschino cherry to the center of the pineapple slice.
3. Preparation of the dough for the cupcakes
In a large mixing bowl, combine the cake mix, reserved pineapple juice, vegetable oil, eggs, and vanilla extract.
Beat with an electric whisk or whisk until smooth and well blended (about 2 minutes).
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