I took advantage of the juicy pineapples we have this season and whipped up these pineapple cupcakes today. They are made by using the standard vanilla cupcake recipe; however I omitted half the milk and added pineapple juice in its place. I also added one small tin of crushed pineapple and a couple of extra tablespoons of SR flour.
For the frosting, I beat 100g butter with 500g icing sugar and the remainder of the pineapple juice from the can.
The dried pineapple slices are made by finely slicing half a fresh pineapple with a mandolin, coating both sides in a sugar syrup and baking on non stick paper for 1 hour @ 100 degrees fan forced (however I found this was far too long as the pieces dried out too much and were unpliable. I would cut this back to 45 mins, tops).
Just sampled one...delish!
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