If you love Pineapple Upside Down Cake, then you'll LOVE Pineapple Cupcakes w/cherry cool whip frosting.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup of milk
- 1/4 cup of butter
- 2 teaspoons of vanilla
- 3 eggs
- 1 1/2 cups granulated sugar
- 1 can (8 ounces) crushed pineapple, drained
Instructions
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar and pineapple. Add flour mixture; mix well. Pour into cup cake pan
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
| CREAMY CHERRY FROSTING | |
1 (9 oz.) carton of cool whip (thawed) 1 (10 oz.) jar of maraschino cherries (with juice) 1 small packet of unflavored gelatin Sprinkle gelatin into cherry juice. Then whip mixture into topping with wire whip. Refrigerate for an hour. Frost cup cakes (I used a piping bag!) | |
They are so good... sweet cupcake and the perfect cherry frosting!! Yum!! Everyone at my work loved them too!!
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