- Can I use fresh pineapple?
- Yes, but the bromelain enzyme in fresh pineapple can make dairy products bitter if they sit together raw for too long. Baking inactivates this enzyme.
Pineapple cupcakes
A bite of the tropics on a plate. The enzymes and acidity of the pineapple make the batter exceptionally soft, whilst the taste remains sweet and refreshing. This cake evokes the mood of a Piña Colada, without the alcohol.
Ingredients
200
g
Plain flour
150
g
Sugar
120
g
Butter
2
Eggs
100
ml
Milk
10
g
Baking powder
5
ml
Vanilla extract
1
pinch
Salt
150
g
Pineapple (tinned or fresh)
200
g
Cream cheese
100
g
Icing sugar
50
ml
Cold double cream
Shopping List (0)
Equipment Needed
- Sieve: for draining the pineapple.
- Muffin tin: for baking.
- Knife: for chopping.
Allergen Information
Gluten
Milk
Eggs
Instructions
1
✓
Preheat the oven to 180°C. Chop the pineapple into small pieces and drain thoroughly.
Tip: Excess juice would make the batter soggy, so draining is important.
2
✓
Mix the flour, baking powder, and salt.
Tip: Salt counterbalances the sweetness of the pineapple.
3
✓
Beat the butter with the sugar until fluffy, then add the eggs and vanilla. Incorporate the flour mixture and milk.
Tip: A light buttercream foundation ensures the cupcake's light structure.
4
✓
Fold the pineapple chunks into the batter, then portion into the tin. Bake for 18-20 minutes.
Tip: You can toss the pineapple pieces in a little flour beforehand so they don't sink to the bottom.
5
✓
Make the frosting: whip the double cream, then mix smooth with the cream cheese and icing sugar. Decorate the cooled cakes.
Tip: Always take the cream straight from the fridge before using.
Recipe FAQ
Ingredients
- 200 g Plain flour
- 150 g Sugar
- 120 g Butter
- 2 Eggs
- 100 ml Milk
- 10 g Baking powder
- 5 ml Vanilla extract
- 1 pinch Salt
- 150 g Pineapple (tinned or fresh)
- 200 g Cream cheese
- 100 g Icing sugar
- 50 ml Cold double cream