Pineapple Right Side Up Cupcakes!

INGREDIENTS

For the cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup crushed pineapple (in its own juice)

1/4 cup canola oil

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

12 maraschino cherries or fresh raspberries, for garnish

CUPCAKE DIRECTIONS 
1. Preheat oven to 350ºF. Line a muffin pan with cupcake liners.
2. Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
3. Combine the pineapple, oil, sugar, and vanilla in a blender and puree. Make a well in the center of the flour mixture and add the wet ingredients. Mix well; there may be some pineapple clumps that weren't pureed and that's fine.
4. Pour batter into cupcake liners so that they are just over half full. You need to leave some space after they rise because the pineapple topping is gooey (in a good way). Bake for 18 to 22 minutes.
5. Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.

INGREDIENTS

For the topping: 

1 cup crushed pineapple (in its own juice)

1/4 cup sugar

1 tablespoon tapioca flour, cornstarch, or arrowroot

1/2 teaspoon vanilla extract

TO MAKE THE TOPPING:

1. Combine all ingredients in a small saucepan. 

2.Bring to a boil, and stir constantly for about 30 seconds. 

3.Bring the heat down to low and stir for one more minute. 

4. Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon. 

5. Place a raspberry or maraschino cherry in the center of each cupcake. 

6. Place in the fridge for about 30 minutes or until ready to serve.