PINEAPPLE UPSIDE DOWN CUPCAKES
Makes 20 Cupcakes
1 Cupcake = 4 PointsPlus™
1 can (20 oz.) sliced pineapples, drained, juice reserved
1/2 cup unsweetened applesauce
3/4 cup fat-free egg substitute
1/3 cup light butter, melted
2/3 cup packed brown sugar
10 maraschino cherries, cut in half
Preheat oven to 350º. Spray 2 (12 each) regular size muffin/cupcake pans with cooking spray.
Cut each pineapple slice into 4 pieces; set aside.
In a large bowl, beat the cake mix, applesauce, egg substitute and reserved pineapple juice with an electric mixer on low speed for 30 seconds and then on medium for 2 minutes.
In a small bowl, stir together the melted butter and brown sugar. Spoon 1 tsp of the butter/brown sugar mixture into 20 of the muffin cups. Top that with 2 pieces of pineapple and then a cherry half with the cut side up.
Spoon 1/4 cup of the cake batter into each cup.
Bake 20 – 25 minutes or until a wooden toothpick inserted into the center comes out clean. Cool for 5 minutes. If necessary, run a knife carefully around the edge of the cupcakes to loosen and then invert them onto a cookie sheet.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***