Instead of a muffin tin, these cupcakes can be made in half-cup ramekins, custard cups, or ovenproof coffee cups. The fruit adds fiber and makes these very delicious.

• Preheat oven to 350°F. Prepare the cups or tins with nonstick spray.

• Melt unsalted butter and brown sugar in a saucepan over low heat until the mixture starts to foam and the sugar starts to caramelize. Remove from heat and pour into the muffin tin, dividing evenly among 10 cups.

• Divide the pineapple and cherries among the muffin tin cups on top of the caramelized sugar mixture and set aside. Whip the egg whites to stiff peaks and set aside.

• Cream the salted butter with the sugar with an electric mixer until fluffy. Beat in the egg yolks and vanilla. In a separate bowl combine the flour and baking powder. Add it to the butter-egg mixture in two parts, alternating with the milk. Fold the whipped egg whites into the cake batter and pour the batter over the fruit in the muffin tin.

• Bake for 25 minutes. Remove the cupcakes from the oven, then invert the tin onto a cookie sheet with sides. Leave the muffin tin on top for 5 minutes, then remove it and let the cupcakes cool.