“More like muffins, but look like cupcakes. These "cupcakes" use buttermilk biscuit mix instead of cake mix. I found this recipe in Eat Cheap But Well. I have not tried this recipe, but I'm posting it for safe keeping.”
READY IN:
30mins
SERVES:
12
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. Put the butter in a small microwave-safe bowl or measuring cup and microwave on high for 30 seconds, cooking for 10 seconds more at a time, if necessary, until the butter is melted.
  3. Lightly grease the cups of a 12-hole cupcake tin. Spoon 1 teaspoon of the melted butter into each compartment. Then spoon 1/2 tablespoon of the pineapple into each, and top each with 1 teaspoon of the brown sugar.
  4. In a medium-size bowl, beat the baking mix with 1/3 cup cold water until it forms a smooth batter. Divide the batter equally among the 12 cupcake cups, about 1 1/2 tablespoon each. Bake for 15-20 minutes, until a toothpick inserted into the top third of the cupcake comes out clean.
  5. Remove from the oven and immediately invert the cupcake tin onto a cookie sheet. Do not remove the cupcake tin immediately; let stand 5 minutes, then remove the tin. Serve the upside-down cupcakes warm or cool.

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