KEY INGREDIENTS
INGREDIENTS
- ●3/4 cup packed brown sugar
- ●3 tablespoons butter, melted
- ●1 can (8 ounces) pineapple tidbits in juice, drained (about 3/4 cup)
- ●9 maraschino cherries, cut in half, blotted dry
- ●2 cups all-purpose flour
- ●2/3 cup granulated sugar
- ●3/4 teaspoon baking powder
- ●1/2 cup dry NESTLÉ® CARNATION® Instant Nonfat Dry Milk
- ●1/4 teaspoon salt
- ●2 large eggs
- ●1/2 cup water
- ●1/3 cup vegetable oil
MAKE IT
Step 1
Preheat oven to 325° F (300° F for dark-coated pans). Grease 18 muffin cups.
Step 2
Combine brown sugar and butter in small bowl. Sprinkle 1 heaping measuring teaspoon of brown sugar mixture into each prepared muffin cup. Arrange 4 to 5 pineapple tidbits and 1/2 cherry on top of each brown sugar mixture.
Step 3
Combine flour, granulated sugar, dry milk, baking powder and salt in large mixer bowl. Add eggs, water and oil. Beat for 30 seconds on medium speed until mixture just forms a batter. Spoon batter into prepared muffin cups, filling 1/2 full.
Step 4
Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool for 1 minute. Run knife around edges of the cupcakes; invert onto wire rack(s). Replace any pineapple pieces. Serve warm or at room temperature.
RECIPE NOTES
Cupcakes may be reheated on HIGH (100%) power for 10 to 15 seconds.
