Thursday, January 26, 2012

Tropical Pineapple Cupcake-SC #4

       It's Thursday night again and you know what that means!!  Cupcakes!  Grey's Anatomy!  And Michelle made no bake cookies that are simply divine.  Check them out at her blog.

       These cupcakes are perfect when you need a little taste of the tropics in the dead of winter.  The cake is moist and springy with just the right amount of pineapple flavor.  I added some toasted coconut on top to provide some flavor and texture contrasts.

Some notes on this recipe:
  • When you toast the coconut, only do a small amount unless you really like it.  Also, watch it closely because they tend to burn easily.
  • If you only had crushed pineapple on hand, use 6 Tablespoon of drained pineapple.

Tropical Pineapple Cupcakes
makes 12

2 slices canned pineapple in natural juice
6 Tbsp butter, softened, or soft margarine
1/2 cup superfine sugar
1 large egg, lightly beaten
2/3 cup self-rising flour

Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.

Drain pineapple, reserving the juice.   Finely chop the pineapple slices.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the egg.  Add the flour and fold into the mixture.  Fold the chopped pineapple and one tablespoon of the reserved juice.  Spoon the batter into paper liners.

Bake for 20 minutes or until well risen and springy to the touch.  Transfer to a wire rack to cool completely.


2 Tbsp butter, softened
1/2 cup cream cheese
grated rind of 1 lemon or lime
generous 3/4 cup confectioners' sugar
1 tsp lemon juice or lime juice

To make frosting, place the butter and cream cheese in a large bowl and beat together until smooth, then add the lemon or lime rind.

Sift the confectioners' sugar into the mixture and beat together until well mixed.  Gradually beat in the lemon or lime juice, adding enough to form a spreading consistency.

When the cupcakes are cold, spread the frosting on top of each cupcake.  Top with toasted coconut if desired.

Recipe courtesy of Parragon Books Ltd.