Best Weight Watcher 3 Pt Pineapple Upside Down Cupcake Recipes

WEIGHT WATCHER 3 PT PINEAPPLE UPSIDE DOWN CUPCAKE

Steps:

• Preheat oven to the temperature for muffin pans as directed in the cake mix package.
• Prepare cake mix by mixing it with applesauce and the amount of water directed in the package.
• Grease two 12-muffin pans with cooking spray.
• Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot.
• Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot.
• Bake according to cake mix direction.
• Serve by flipping each cupcake upside down on a plate.

PINEAPPLE UPSIDE-DOWN CUPCAKES

Steps:

• Heat oven to 350°F. Spray 24 regular-size muffin cups with cooking spray.
• Cut each pineapple slice into 4 pieces; set aside. In large bowl, beat cake mix, oil, eggs and reserved pineapple juice with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, stir together melted butter and brown sugar. Spoon 1 1/2 teaspoons butter mixture into each muffin cup. Top each with 2 pineapple pieces. Place cherry half, cut side up, in center of pineapple pieces. Spoon 1/4 cup batter into each cup.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Run knife around edge of cupcakes to loosen; invert onto cookie sheet. Serve warm.

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Move an oven rack into the middle of the oven. Preheat oven to 350 degrees F (175 degrees C).
• Spray 24 muffin cups with cooking spray.
• Line a work surface with waxed paper.
• Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.
• Spoon 1 tablespoon brown sugar in each muffin cup.
• Press a maraschino cherry into the center of the brown sugar in each muffin cup.
• Spoon a heaping tablespoon of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
• Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
• Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
• Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

WEIGHT WATCHERS FIVE INGREDIENT PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 375°F.
• Melt 2 tbsp butter in 9 inch round, flameproof, aluminum pan over medium low heat (make sure to cover entire bottom of pan).
• Sprinkle sugar over top.
• Carefully place pineapple rings in a single layer in bottom of pan.
• Increase heat to medium - high and cook until pineapple caramelizes, flipping once, about 2 minutes per side.
• Remove pan from heat.
• Melt remaining 2 tbsp butter on stove top or in microwave.
• In a medium size mixing bowl beat egg with remaining melted butter,.
• Add cake mix and reserved pineapple juice. Combine well.
• Pour batter over pineapple.
• Bake until a toothpick inserted in centre of cake comes out clean, about 30 to 35 minutes.
• Allow cake to cool for about 15 to 20 minutes.
• When still warm loosen sides with a knife and invert cake onto a serving plate.
• Slice into 10 pieces and serve.
• Yields 1 slice per serving.

PINEAPPLE UPSIDE DOWN CUPCAKES

Steps:

• Heat oven to 350 degrees. Place butter and milk for the batter in a small saucepan over medium heat. Warm the mixture, stirring occasionally, until butter melts, the transfer to a small bowl to cool.
• Meanwhile, prepare the pineapple topping. Into each cup of a 12 cup muffin pan, add 1/2 tablespoon of unmelted butter, the evenly sprinkle 1 tablespoon of brown sugar over the bottom. Place the pan in the oven until butter melts, about 3 minutes.
• Halve each maraschino cherry, then cut the pineapple rings into quarters. Place a cherry half, sliced side up, in the center of each cup and lay pineapple quarters on each side. Press the fruit down gently into the butter/sugar mixture, then set prepared pan aside.
• Finish making the batter. In a medium size bowl, combine the flour,baking powder, salt and stir the ingredients with a fork until they are evenly blended. In a large bowl, whisk together the eggs, sugar, and vanilla extract until smooth. Add the flour mixture to the egg mixture until the flour is fully incorporated. Add the milk-butter mixture and stir well to combine the ingredients into a smooth batter.
• Pour the batter into the muffin pan, dividing it evenly among all the cups. Bake the cupcakes until they're lightly browned, dry around the edges, and pulling away from the pan a little, about 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 onto the cookie sheet, then transfer them back to the rack to cool completely. Serve the cupcakes at room temperature. Make 12 cupcakes.

PINEAPPLE UPSIDE-DOWN CUPCAKES

Steps:

• Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
• Melt the butter.
• Spray cupcake pan with cooking spray. (Do not use paper liners!).
• Place one teaspoon of melted butter in the bottom of each cup of the pan.
• Add one tablespoon of brown sugar on top of the melted butter.
• Place one cherry in the center.
• Scatter the tidbits around the cherry to form a circle.
• Add cake mix on top of the pineapple. (3/4 full).
• Bake for 18-20 minutes or until cupcakes are cooked.
• Let the pan cool on a cooling rack for about 5 minutes.
• Run a knife along the inside edge.
• Invert cupcake pan on the cooling rack.
• Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.