Pineapple Cupcakes.
Pineapple Cupcakes, the recipe!
Ingredients:
- 1 & 1/2 cups flour
- 1 & 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup sugar
- 2 eggs
- 1 stick butter, melted and cooled
- 1 & 1/2 tsp vanilla
- 1/2 cup sour cream
- 1/2 cup of pineapple chopped into small pieces
Buttercream
- 1 stick butter, room temperature
- 1/2 cup vegetable shortening
- 6 tbsp pureed pineapple
- 3-5 cups powdered sugar
- Preheat the oven to 350º F.
- In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
- In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined. Add in the drained crushed pineapple, and mix well.
- Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
- Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about 1/2 full.
- Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.
- In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 1-2 minutes, until light and fluffy.
- Add in the pineapple puree and mix.
- Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet. I like to mix the buttercream by hand first, then use an electric mixer.
- Transfer a portion of the frosting to a piping bag and decorate the cupcakes!
INGREDIENTI
- 1 bicchiere e 1/2 di farina
- 1 bustina di lievito
- 1 cucchiaino di bicarbonato di sodio
- 1 pizzico di sale
- 3/4 bicchiere di zucchero
- 2 uova
- 118 ml di burro fuso
- 1 fialetta di vaniglia
- 1/2 bicchiere di panna acida
- 1/2 bicchiere di ananas fatto a pezzetti piccoli
PER IL BUTTERCREAM:
- 113 gr di burro morbido
- 113 gr di strutto (meglio quello vegetale)
- 6 cucchiai di puree di ananas
- 3-5 bicchieri di zucchero a velo
Preriscaldate il forno a 180°c.
combinate tutti gli ingredienti secchi e mettete da parte. In una ciotola combinate uova, burro, vaniglia e panna acida. Aggiungete l’ananas. Lentamente incorporate gli ingredienti secchi.
Disponete l’impasto nei pirottini nella teglia per muffin e infornate per circa 18 minuti.
Preparate il frosting:
Montate tutti gli ingredienti tranne lo zucchero a velo e puree, fino a quando diventa spumoso e leggero. A questo punto aggiungete il puree di ananas e lo zucchero fino a quando ottenete la consistenza desiderata.
Decorate i vostri cupcake!
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