Tropical Pineapple cupcakes
INGREDIENTS
Cake
2 eggs
100 g sugar
1 vanilla sugar
250 g plain flour
1/2 baking powder
120 g butter
1 fresh pineapple (or canned pineapple)
a pinch of salt
Topping
250 ml whipping cream
1 stabilizer for whipped cream
DIRECTIONS
Cake
With a hand-held mixer, mix the butter until gets foamy then gradually add sugar, vanilla sugar and a pinch of salt. Mix it until you get a uniform mixture. Add one egg to the mixture and mix it up briefly. Then add another egg and stir it shortly. Gradually add flour sifted with baking powder. Gradually add to the batter about 10 tablespoons of pineapple juice from the can. Finally, add to the mixture about 4-5 pineapple rings finely chopped and lightly mix with the spoon. Place the paper cups into the cupcakes mould and fill it with a batter up to 2/3. Place them in a preheated oven at 180° C for about 20 minutes. Decorate cooled cupcakes according to your preference with whipped cream, cheese cream, melted chocolate, fresh or candied fruit.
Topping
Pour the whipping cream into a bowl and add a stabilizer for whipping cream. Mix with the hand-held mixer at maximum speed, until you get a firm whipped cream. Fill the pastry bag with the cream and decorate the cupcakes as desired.
