*Pineapple Upside Down Cupcakes*

* Ingredients :

°2 eggs
°2/3 cup white sugar
°4 tablespoons of pineapple juice
°2/3 cup all-purpose flour
°1 teaspoon baking powder
°1/4 tsp salt
°1/4 cup butter (1/2 stick or 4 tbsp)
°2/3 cup brown sugar (packed)
°1 can of pineapple slices
°6 maraschino cherries

Preheat oven to 350 degrees. Spray your muffin cups with nonstick cooking spray.
In a bowl, add the eggs, white sugar and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder and salt. Add to wet ingredients and return blender to 2 minutes.
In  saucepan, melting butter and adding brown sugar. Stir over low heat for one minute.
Spoon a layer of the warm brown sugar mixture into the bottom of each muffin cup, then place a ring of pineapple on top. Add a cherry in the middle of each pineapple. Pour cake mixture over top to fill muffin pan 3/4 full. If you're using regular muffin tins, you'll need to cut the rings to fit or just use pineapple chunks.
Bake the giant cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet. 
Remove from oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen it in case it sticks a bit. Place a wire cooling rack on top and quickly flip it over the top of the tray to catch any extra drips.
Placing rack of cakes on a baking sheet to cool.

Enjoy !