Directions
Move an oven rack into the middle of the roaster. Preheat roaster to 350 degrees F( 175 degrees C).
Spray 24 muffin mugs with cuisine spray.
Line a work face with waxed paper.
ladle 1 tablespoon melted adulation into the bottom of each scattered muffin mug.
ladle 1 teaspoon brown sugar in each muffin mug.
Press a maraschino cherry into the center of the brown sugar in each muffin mug.
ladle a heaping teaspoon of crushed pineapple over the cherry and compact it with the reverse of a ladle into an indeed subcaste.
Mix pineapple cutlet blend, eggs, pineapple juice, and vegetable oil painting in a large coliseum with electric mixer on low speed until bedewed, about 30 seconds. Turn mixer speed to medium and blend for 2 twinkles.
Pour pineapple cutlet batter into the muffin mugs, filling them to the top; don’t overfill.
Singe in the preheated roaster until a toothpick fitted into the center of a cupcake comes out clean, about 20 twinkles.
Allow cupcakes to cool at least 5 twinkles before flipping muffin mugs onto the waxed paper to release.
Serve with pineapple and cherry sides up. Sprinkle cupcakes smoothly with confectioners ’ sugar.