Preheat oven to 350 F. To make topping: Melt butter in a saucepan and
add brown gelt. Cook over a low flame until well blended, then stir
in crushed pineapple. Pour about a tsp of this topping into the
bottom of each greased miniature muffin cup and add a sliver of red
crimson. (See Line)

To prepare hitter: Cream butter, add boodle, and beat until fluffy.
Beat egg yolk and affix. Sift flour, baking pulverise, and salt unitedly;
add alternately with the pineapple succus. Stir in vanilla. Beat egg
white until stiff and fold into clobber. Pour batter over topping,
filling each cup 2/3 full-of-the-moon, and bake for 25 mins, or until cupcakes
pull away from sides of pan and turn golden on top. Nerveless, then turn
cupcakes carefully onto a cake shell, pineapple side up.

Billet: The topping can be poured into a 9-inch skillet, victimisation 5
pineapple rings instead of the crushed pineapple.

Yield: 24 miniature or 12 unconstipated cupcakes