Using foil cupcake holders worked great. Now they even have silicone. I have never tried those. I put a teaspoon of real melted butter on the bottom of each holder and swirl it up the sides, place one teaspoon of brown sugar and pineapple chunks on top of that and add batter.
I also drizzle the top with butter and brown sugar.
Has anyone successfuly made pineapple upside down cake, but in cupcakes? I find portion control much easier for me when they are pre-portioned. Cakes, I find it's too easy for me to eat a larger slice or two slices, even when I pre-slice them. For some reason, a cupcake is easier. It's preportioned, and I feel 'finished' when I eat one. After a slice of cake, I don't get that 'finished' feeling. Anyway, if anyone has a recipe or suggestions on this I'd love to hear!
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