February 14, 2013

Cherry pineapple cream cupcakes

Here are cupcakes sandwiched in pineapple tidbits, pineapple syrup and cream, then topped off with loads of cream, and garnished with a cherry, voila! 

What you need: Makes 12 cupcakes
For the cake
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup butter
2 eggs
2 tsp vanilla extract
1/2 cup pineapple juice
pinch of salt

Filling and frosting:
1 small can - 8oz pineapple tidbits in syrup.
1 small can - 8oz maraschino cherries
2 cups heavy whipping cream
1/2 cup cream cheese frosting
2 Tbsp confectioners sugar

Sift together baking powder, flour and salt. Set aside. In a large bowl beat the butter and sugar until light and creamy. Add in the eggs and vanilla. Beat until the mixture is light and frothy. Add the dry ingredients and beat on low until the mixture has no lumps. fold in the pineapple juice and pour them into a paper lined cupcake baking pan. 

Bake in a preheated oven at 350 degree F for 15 minutes on until a skewer inserted into the middle of the cupcake comes out clean. Remove them from the pans as they tend to shrink when left in the hot pan. Let it cool completely.

Next, prepare the frosting. In a  large bowl, pour a cup of cold water and a tray of ice cubes. Place a smaller bowl on the bed of ice. Add in the cream cheese and whipping cream, a spoon of drained pineapple tidbits, and sugar. Whip on low with a hand mixer until the mixture forms peaks. Place the frosting in an icing bag. 

Cut a wedge in the cupcake and fill it with 1/2 a tsp of pineapple tidbits and syrup, then top it with whip cream. Cap off the opening with the wedge and seal it. Now frost the cake with whip cream, then top it with drained cherries and pineapple. Chill for a few hours before they are served. Enjoy!

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