Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  butter or margarine
  7        tablespoons  brown sugar
  1           teaspoon  cinnamon
  1                can  crushed pineapple -- (reserve juice)
  6                     maraschino cherries -- drained and halved
  1                cup  cake flour
  1 1/2      teaspoons  baking powder
     1/4      teaspoon  salt
  1              large  egg -- separated, at room
                        temperature
     1/4           cup  butter or margarine -- softened
     1/4           cup  white sugar
  1           teaspoon  vanilla extract
     1/2           cup  reserved pineapple juice -- (from above can)

Preparation:

Lightly grease each 2 1/2 inch cup in a 12-cup muffin tin. For topping, melt butter in a small saucepan. Stir in sugar and Cinnamon until blended. Remove from heat and add 1/2 cup of the pineapple (save remainder for another use). Spoon about 1 tbsp. of topping into each muffin cup. Place a cherry half, round side down, in center of each. In small bowl, combine flour, Baking Powder and salt. In another bowl, beat egg white with electric mixer until stiff peaks form. In large bowl, beat butter and sugar with electric mixer (no need to clean beaters) until fluffy. Beat in egg yolk and Vanilla Extract. Alternately add flour mixture and pineapple juice, beating well after each addition. Gently fold beaten egg white into batter. Pour evenly into muffin cups. Bake at 350ø for 20 to 25 minutes or until cupcakes test done. Cool in pan on wire rack 10 minutes. Invert onto cookie sheet and gently tap each cup to release cupcakes. Serve warm or at room temperature.

Nutritional Information:

3438 Calories (kcal); 101g Total Fat; (25% calories from fat); 20g Protein; 636g Carbohydrate; 435mg Cholesterol; 3012mg Sodium