This Pineapple cupcake recipe is to die for delicious and just about the cutest cupcake I think I've ever made. I'm a little too obsessed with pineapples right now...
Recipe:
- 1.5 cups self raising flour
- ½ cup milk
- ¾ cup caster / superfine sugar
- 200g softened butter
- 3 eggs
- 1 tsp vanilla
- 20oz / 600g tin of crushed pineapple
- 2tbsp sugar
Method:
- Take half the tin of pineapple and set aside to dry using absorbent paper towel
- Place remaining portion of pineapple into a saucepan over medium heat along with 2tbsp sugar
- Cook until all liquid has evaporated, stirring regularly and remove from heat
- Place butter, sugar and vanilla into a medium bowl and mix on high speed approx. 3 minutes till light and fluffy
- Add eggs and beat to combine
- Add sifted flour and room temperature milk and mix until all ingredients are just combined – do not overmix
- Fold through the drained pineapple
- Line a cupcake tray with yellow cupcake cases
- Fill each cupcake case approx. 2/3 full
- Bake in a moderate oven (180c / 350f) for 12-15 minutes until the cupcake springs back when touched lightly in the centre.
- Once cooked, remove immediately from the cupcake tray and allow to cool
- Core out the centre of half of your cupcakes and fill with pineapple compote
- Frost as desired – to frost yours like the ones in the picture, see the video instructions above
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