FRUIT TOPPING

1 (20 oz) can pineapple chunks
2/3 cup packed light brown sugar
1/3 cup unsalted butter, melted

CUPCAKE BATTER

1 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 cup (1/2 stick) unsalted butter, at room tenperature
1/2 cup reserved pineapple juice OR milk
1 egg

preheat oven to 350°. spray or grease a nonstick muffin pan.

drain the pineapple chunks, reserving 1/2 cup juice for the batter, if desired. place the pineapple on a double layer of paper towels to drain completely.

in a small bowl, mix together the brown sugar & melted butter. divide evenly among the muffin pan cups. arrange the pineapple chunks decoratively on top of the sugar mixture. set aside.

in a lg bowl, combine the flour, sugar, & baking powder. with an electric mixer, mix in the butter & pineapple juice, beating for 2 minutes to make a smooth batter. beat in the egg.

spoon the batter over the fruit in the muffin pan, filling each cup 3/4 full. bake in the center of the oven for 30 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean.

cool the cupcakes in the pan for 5 minutes, then place a wire rack on top of the muffin pan & invert the cupcakes onto the rack so the pineapple is on top. let cool completely.

makes 12 cupcakes