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Herbie Upside Down Cupcakes

herbie upside down cupcakes 3


This is one of my favorite ways to eat my BRANDIED FRUIT HERBIE that I make. This recipe is a take off on a classic pineapple upside down cake that your grandma used to make. ENJOY!

Makes 18 regular sized cupcakes

4 cups BRANDIED FRUIT HERBIE do not drain, just stir well before measuring

2 sticks unsalted butter

1 1/2 cup brown sugar, packed

18 maraschino cherries, no stems

1 box moist yellow cake mix with ingredients called for on box of mix

Preheat your oven to temperature indicated on the box of yellow cake mix. In a large sauce pan, heat butter and brown sugar on medium heat, stirring constantly until melted and makes a creamy even mixture. Spray your muffin tins well with non-stick spray. Mix cake mix according to the directions on the box. Spoon in 1 Tbsp. of butter/sugar mixture in bottom, place 1 maraschino cherry in center, top this with 2 Tbsp. of brandied fruit herbie and top with 3 Tbsp. of cake mix. Tap muffin tin gently on counter to allow settling of the mixtures. Bake until golden brown and testing toothpick comes out clean. Remove from oven and place whole muffin tin on a cooling rack. Allow to set for 20 minutes. Use a butter knife to gently go around outside of each cupcake to loosen. Using a cookie sheet, place over the tops of the muffin tin and flip upside down. Allow to set for 15 minutes. Tap the (now) tops of the muffin tin to release the cakes. Gently raise the muffin tin and the cupcakes should have all popped out. Push any fruit that has fallen off back onto its cupcake. Allow to set for 10 minutes. Place in cupcake in decorative cupcake papers or serve immediately. Refrigerates wrapped for about 2 days. NOTE: if you make this recipe the day before, be sure to wrap well and leave at room temp, these are best served if you reheat for about 5 seconds in microwave…

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