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Pineapple Cupcake with Pineapple Cream Recipe

Contributed by Melinda Ta

Ingredients

Pineapple Cupcake Ingredients

  • ½ Fresh Pineapple diced finely
  • 125g Butter
  • 1 Teaspoon Vanilla Essence
  • ¾ cup Castor Sugar
  • 2 Eggs
  • 2 Cups Self Raising Flour
  • ½ Cup Milk

Pineapple Cream Ingredients

  • 300ml Cream
  • 2 Teaspoons Vanilla
  • ½ Cup Icing sugar sifted
  • ½ Cup fresh pineapple diced

Pineapple Cupcake Method

  • Beat together, butter, sugar and vanilla until light and creamy.
  • Add eggs one at a time beating well after each egg.
  • Next add in the flour alternating with the milk.
  • Next add the diced pineapple
  • Place patty pans in a 12 whole muffin tin.
  • Spoon the mixture into muffin patty pans.
  • Preheat the oven to 220°C and place the cup cakes in.
  • Leave for 10 minutes and then reduce the temp to 180°C.
  • Leave the cakes cooking and touch the top of the cake with your finger tips, once firm, remove the cakes and let them rest.
  • Pineapple Cream Method
  • Beat the cream, icing sugar and vanilla together until ripples form.
  • Add the cream to a piping bag and start piping the cream on to the cupcakes.
  • Finish with the fresh pineapple pieces on top.


Enjoy!