Pineapple Upside-Down Cupcakes

Ingredients:

• 1 pineapple (1.5 kg), peeled, cored and cut into 2.5 cm pieces (see Note)
• 2 tbsp. l. pineapple juice + 2/3 tbsp.
• 0.5 cup brown sugar
• 2 tbsp (30 g) butter, room temperature
• 3 egg whites
• 2/3 cup water
• 2/3 cup vegetable oil
• 1.5 tsp almond extract
• 0.5 kg of white sponge cake mix
• Special equipment: mini muffin tin with holes in the center, 6 cells

Preparation:

1. Position a rack in the lower third of the oven. Preheat the oven to 325°F (160°C). Grease and flour a mini muffin tin with holes in the center.
2. Place the pineapple in the bowl of a food processor. Pulse until coarsely chopped. In a 10-inch (25 cm) skillet, combine the chopped pineapple, 2 tablespoons of pineapple juice, sugar, and butter and heat over medium-high heat. Stirring occasionally, bring the mixture to a simmer. Cook until the liquid has evaporated and the mixture begins to brown, about 10-15 minutes. Pour the pineapple mixture into the prepared pan.
   
   Note
   
   For baking, you can also use 1 can (566 g) of pineapple chunks, canned in 100% pineapple juice. Drain the juice.
3. In a large bowl, combine the egg whites, water, vegetable oil, almond extract, sponge mix, and 2/3 cup pineapple juice. Using a handheld electric mixer, beat the batter on medium speed for 2 minutes. Pour the batter over the pineapples in the molds.
4. Bake for 28-30 minutes, until the cupcakes begin to pull away from the sides of the pan and are golden brown on top. Cool the cupcakes for 15 minutes. Place a sheet of parchment paper on top. Invert the pan and place it on top of the parchment paper. Invert the pan and let the cupcakes cool completely in the pan, about 1 hour. Then remove the cupcakes and arrange them on serving plates.