Sunday, December 15, 2013

Pineapple Cream Cupcakes

Day 6, I think. I've lost count. These are a little bit of summer in this super frozen month. I followed the recipe on Your Cup of Cake pretty darned close. The only variation I made was I added pineapple juice to the frosting and because I didn't have actual crushed pineapple I zapped a can of tidbits in the blender and used that instead. It appears to have worked just fine.

Pineapple Cream Cupcakes
adapted from Your Cup of Cake
2 1/2 doz cupcakes\
Pineapple Cake:
1 box yellow cake mix
1/3 C. melted butter, cooled
3 eggs
1 1/4 C. crushed pineapple with juice
3 tsp. vanilla extract
Cream Cheese Frosting:
1/2 C. butter, softened
8 oz cream cheese, softened
2 T. pineapple juice
1 tsp. vanilla extract
3-4 C. powdered sugar

Maraschino Cherries for decoration

1. Preheat oven to 350 degrees, line pans with liners2. combine butter, eggs, pineapple, and vanilla extract3. Stir in cake mix and blend until smooth4. Fill cupcake liners with 1/4 c. batter and bake for 15-17 minutes5. Cream butter and cream cheese until smooth. Add vanilla and pineapple juice. Gradually add powdered sugar until you reach your desired consistency. Pipe onto cupcakes6. Top with sprinkles and a cherry. Pretend it's summer outside :)

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