Pineapple Cupcakes

As I was surfing through Pinterest I saw a pin on how to make flowers from dried slices of pineapple, but the link went no where.  WHICH I HATE!!!!

Now I had an itch I couldn’t scratch as it were, so my friend Google found Annie’s Eats.  Which in the end was the original source of the pin.  YAY!

So I bought a pineapple and I made some flowers.  Now I have all this left over pineapple and only two of four in the family who will eat it.  I love pineapple but my sensitivity to acidic fruits makes me shy away from eating too much for fear of canker sores.

Ok, so lets try pineapple cupcakes.

SO GOOD!

I still had some puree left over so I added some powdered sugar and mixed it up.  Stuck it into a piping bag and inserted a squeeze into each cupcake.

I then topped it off with a pineapple (why not?) cream cheese  icing and a pineapple flower.

You would think with all this pineapple it would be over powering, but no!  It’s, in my opinion, perfect!

Recipe:

• 1 1/4 cups flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup pureed pineapple
• 1/2 cup buttermilk

Directions:

1. Mix eggs, sugar, vanilla and pineapple together.
2. Mix flour, baking powder, soda and salt.
3. Alternate adding flour and buttermilk to egg mixture.
4. Bake at 350 for 20 mins. Makes about 12 cupcakes using the mid-size ice cream scoop.

Pineapple Puree

• 2 cups chopped pineapple with juice

1. Puree until smooth.

Pineapple Cream Cheese Icing

• 4 oz softened cream cheese
• 2 cups icing sugar
• 3 tbsp pineapple puree

1. Whip together until smooth. 

Steps to complete the cupcake:

1. Bake cupcakes.
2. Pipe puree into cupcakes until they plump up.
3. Swirl icing on top.
4. Top with pineapple flower.

The day I made these we had an impromptu get together with friends down the street and I had to take something, so I brought these.  Not sure they lasted an hour!

I recommend these for sure!

Thanks for looking!