Tropical Pineapple Cupcakes
Ingredients
For the Cupcakes:
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
1/4 cup milk
18 maraschino cherries
20 ounce can pineapple chunks (each chunk cut in half)
pineapple rings (garnish, cut into wedges)
For the Pineapple Cream Cheese Frosting:
8 ounce cream cheese, softened
1/2 cup butter, softened
1/2 teaspoon vanilla
1/2 cup crushed pineapple with juice
2 pounds confectioners’ sugar
Preparation
1
For the Cupcakes:
2
Preheat oven to 350 degrees.
3
Line cupcake tin with 18 cupcake liners and set aside.
4
In a medium bowl combine the flour, baking powder and salt.
5
Beat together the butter and sugar until fluffy.
6
Add the vanilla and eggs one at a time until well combined.
7
Add the flour mixture alternating with the milk.
8
Mix until just combined.
9
Add 1 teaspoon of batter to the bottom of each cupcake liner. Add a cherry.
10
Top with 1 tablespoon of batter.
11
NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
12
Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)
13
Top with another tablespoon of batter.
14
NOTE: You'll need to use the same spreading method you did for the first layer.
15
Bake 20 - 23 minutes.
16
Cool on wire rack in cupcake pans.
17
Frost with pineapple cream cheese frosting when completely cooled.
18
Top with a pineapple wedge (optional).
19
For the Pineapple Cream Cheese Frosting:
20
Cream together the cream cheese and butter until fluffy. Add the vanilla and pineapple and mix until well combined. Add the confectioners’ sugar 1 cup at a time. Store frosted goods in the refrigerator.
.
About
A layer of pineapple tucked in the middle with a cherry surprise at the bottom all topped with a pineapple cream cheese frosting.
Yield:
18 Cupcakes
Added:
Friday, January 30, 2015 - 4:09pm
