Today is my husband's birthday.
Yesterday I made a birthday card and took it in to his office for everyone to sign.
That thing at the bottom is a fishing sinker tied with netting.
I also made some Pineapple Upside Down Cupcakes for everyone at his office.
These are super easy to make and were a big hit.
Pineapple Upside Down Cupcakes
1 box of yellow cake mix
ingredients on the boxed mix
1 can (20 oz) pineapple rings or chunks
Juice from canned pineapple
brown sugar
butter
Preheat oven to 350. Spray your muffin pan with non stick spray. Into each cup of a 12-cup muffin pan, add 1/2 tablespoon of unmelted butter, then evenly sprinkle 1 tablespoon of brown sugar over the butter. Place the pan in the oven until the butter melts, about 3 minutes.
Halve each maraschino cherry, then cut the pineapple rings into small pieces. Place a cherry half in the center of each cup and lay pineapple pieces around the cherry. Press the fruit gently down into the butter-sugar mixture, then set the prepared pan aside.
Mix yellow cake according to directions on box with one exception. Instead of using the full amount of water called for, use 3/4 cup of the pineapple juice from the can and then add enough water for the desired amount.
Pour the batter into the muffin pan and bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 22-25 minutes.
Transfer the pan to a rack to cool for 5 minutes. Use a butter knife to carefully loosen each cupcake from the edges and bottom of the pan, then place a cookie sheet over the top. Invert the pan, turning the cupcakes out onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Makes 18-24 cupcakes.
Today the two of us are going on a picnic to the lake. Just a nice quiet day. The temp is supposed to be close to 80 degrees so it should be a nice day.
Happy Birthday Honey. I love you!
Holly
xxx-ooo
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