Friday, February 3, 2012

Superbad Superbowl

It's Superbowl weekend, and my recipe book says it is time to cook hot wings and drench things in cheese! We don't even watch the game in my house, if we do, it is for the commercials alone, and then to boo and hiss at the crappy half time show. Last year was Black Eyed Peas wasn't it? Don't get me wrong, I love many of their songs, but yikes guys. Epic fail! We were watching when Justin Timberlake and Janet Jackson pulled the infamous "Wardrobe Malfunction" incident. I didn't see anything, did you? But beyond hilarious commercials and lackluster performances, the Superbowl is the great time of year to break out the 45 layer dip, and clog your arteries with delectable savory treats. But if you are anything like me, then you will crave something sweet after that salty goodness. Most people don't think of adding a sweet to the football buffet table, but I found something that few people I know would pass up. No need for chocolates, or heavy cheesecakes! How about you make something traditional, with a twist?

Pineapple Upside-down Cupcakes!!

Come to me, luscious well portioned goodness...


8 tablespoon(s) (1 stick) unsalted butter, melted 
3/4 cup(s) light brown sugar, firmly packed 
1 can(s) (20-oz.) crushed pineapple, drained, juice reserved 
12  maraschino cherries, drained and halved


1 box(es) (18.25-oz.) yellow cake mix 
1 cup(s) sour cream 
1/2 cup(s) pineapple juice, reserved from crushed pineapple 
1/3 cup(s) vegetable oil 
4 large eggs 
1 teaspoon(s) vanilla extract


  1. Place a rack in the center of oven and preheat to 350ºF. Lightly mist 24 cupcake cups with cooking spray and dust with flour.
  2. For the topping, measure 1 tsp. of melted butter into each cupcake cup. Sprinkle 1 heaping teaspoon brown sugar on top of the butter. Spread about 1 Tbsp. pineapple on top of the sugar and place a maraschino cherry half in the center of the pineapple, pushing it down so the cherry touches the pan. Set pans aside.
  3. For the cupcakes, blend cake mix, sour cream, pineapple juice, oil, eggs and vanilla in a large bowl with an electric mixer on low speed for 30 seconds; scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, or until batter is thick and smooth, scraping bowl again if needed. Spoon 1⁄3 cup batter onto the topping in each cupcake cup.
  4. Bake until cakes are golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Immediately run a knife around the edges of the cupcakes to loosen. Invert onto a platter and cool for at least 15 minutes before serving. 

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