*  Exported from  MasterCook  *
                       Pineapple Upside-down Cupcakes
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           butter or margarine
    7      tablespoons   brown sugar
    1      teaspoon      Cinnamon
    1      can           crushed pineapple (reserve juice)
    6                    maraschino cherries -- drained and halved
    1      cup           cake flour
    1 1/2  teaspoons     Baking Powder
      1/4  teaspoon      salt
    1      large         egg -- separated, at room
      1/4  cup           butter or margarine -- softened
      1/4  cup           white sugar
    1      teaspoon      Vanilla Extract
      1/2  cup           reserved pineapple juice (from above can)
 Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin. For topping, melt
 butter in a small saucepan. Stir in sugar and Cinnamon until blended. Remove
 from heat and add 1/2 cup of the pineapple (save remainder for another use).
 Spoon about 1 tbsp. of topping into each muffin cup. Place a cherry half,
 round side down, in center of each. In small bowl, combine flour, Baking
 Powder and salt. In another bowl, beat egg white with electric mixer until
 stiff peaks form. In large bowl, beat butter and sugar with electric mixer
 (no need to clean beaters) until fluffy. Beat in egg yolk and Vanilla
 Extract. Alternately add flour mixture and pineapple juice, beating well
 after each addition. Gently fold beaten egg white into batter. Pour evenly
 into muffin cups. Bake at 350° for 20 to 25 minutes or until cupcakes test
 done. Cool in pan on wire rack 10 minutes. Invert onto cookie sheet and
 gently tap each cup to release cupcakes. Serve warm or at room temperature.
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 NOTES : http://www.goodmove.com/recipes.htm#Pineapple Upside-down Cupcakes
 Makes 12 cupcakes