UPSIDE-DOWN PINEAPPLE CUPCAKES

1/4 cup light brown sugar

2 tbsp butter
1 cup canned, sliced pineapple, cut into small wedges
6 maraschino cherries, cut in half
1/4 cup butter
1/2 cup granulated sugar
1 cup all-purpose flour
1/3 cup water
dash of salt
1/2 tsp baking powder
2 egg whites

Preheat oven to 350 degrees.

Divide the light brown sugar and the 2 tablespoons of butter evenly among 12 muffin cups.  Place in the oven until the butter melts and the sugar dissolves.  Remove from the oven and arrange the pineapple wedges in the muffin tins and place a cherry half in the center of each muffin.  Set aside.

Cream the 1/4 cup butter until fluffy and gradually beat in the granulated sugar,  Add 1/3 cup of the flour to the mixture then half the water, beating after each addition.  Add another 1/3 cup of the flour and the remaining water; beat well.  Add the remaining flour along with the salt and baking powder; beat well. 

Beat the eggs whites until stiff and then fold into the batter until well mixed.  Distribute the batter evenly over the ingredients in the muffin cups.

Bake at 350 degrees for 15 to 20 minutes or until the cakes test done with a wooden toothpick.  Allow to cool in the pan for 5 minutes then invert onto a baking sheet or wire rack to cool.

Yield: 12 cupcakes at 255 calories each.