Pineapple Upside Down Cupcakes

Pineapple upside down cupcakes

6 TBS butter
12 TBS brown sugar
crushed pineapple drained

1/2 c milk
6 TBS butter
1 c Self Rising Flour
1 C sugar
2 eggs
2 TBS vanilla

Take out a 12 tin muffin tin. Place 1/2 TBS butter and 1 TBS brown sugar into each cup. Place in oven until butter melts. Stir and then add pineapple (as musch as you like) to each cup. Set aside.

Place milk and butter into sauce pan and heat up until the butter starts t o melt. Set aside. Place flour and sugar into mixing bowl. Add milk mix, eggs and vanilla. Mix well. Pour over pineapple mix. Make sure you keep it even. Bake at 350 until a tooth pick inserted in the center comes out clean. Let cool 5 minuets in the pan. Turn out onto a cookie sheet. Serve warm.