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pineapple curd cupcakes
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Pineapple Curd Cupcakes
Author: Jackie
Ingredients
Pineapple Curd
  • 2 cups pineapple , pureed (fresh or canned)
  • 1 and ½ cups sugar
  • 2 eggs
  • ¼ cup butter
  • 2 tablespoons cornstarch
  • 1 teaspoon water
Cupcakes
  • 2 sticks butter (softened)
  • 1 ½ cups sugar
  • 2 teaspoon vanilla bean paste or regular vanilla
  • 2 whole eggs
  • 3 egg yolks
  • 2 ½ cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk (or 1 cup milk with a splash of white vinegar)
  • Pineapple Frosting
  • 2 sticks unsalted butter , softened
  • 5-6 cups powdered sugar
  • 1 pinch of salt
  • 1 tablespoons vanilla extract
  • 4 tablespoons pineapple juice
  • Pineapple Flowers
  • 1 whole fresh pineapple
Instructions
Pineapple Curd
  1. To make the pineapple curd, combine pineapple puree, and eggs in a small heavy pot on medium low heat and whisk until smooth.
  2. Continue stirring until curd begins to thicken, about 10 minutes.
  3. In a small bowl stir together water and cornstarch.
  4. Add butter and cornstarch mixture to pineapple mixtures, and stir until butter is melted and curd coats the back of the spoon.
  5. Remove from heat and carefully place in a fine mesh strainer to remove clumps.
  6. Place in an airtight container in the fridge for up to 1 week.
Cupcakes
  1. To make the cupcakes, begin by preheating oven to 350 degrees . Line two muffin tins with cupcake liners.
  2. Make sure all your ingredients are room temperature.
  3. In a bowl, combine flour, salt, baking powder and soda and mix.
  4. In your mixer fitted with the paddle attachment, blend butter, sugar and vanilla at medium speed until pale and fluffy.
  5. Add eggs, one at a time, scraping the bowl after each addition.
  6. Reduce speed to low and add a cup of flour followed by ⅓ of the buttermilk.
  7. Repeat this 3 times, until you have incorporated all the flour and buttermilk.
  8. Fill each cupcake liner ⅔ of the way full.
  9. Bake cupcakes for 20 minutes or until a knife is inserted and comes out clean. Cool completely.
  10. For the frosting, beat softened butter, powdered sugar , salt, vanilla, and pineapple juice on medium high speed (start low and work your speed up to avoid a mess) and beat until smooth.
  11. To make the pineapple flowers, preheat oven to 225 degrees.
  12. Slice the top and bottom off of the pineapple and remove the rind.
  13. Remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets.
  14. Place slices on a parchment paper lined cookie sheet and bake for 30 minutes.
  15. Turn the slices and bake for another 30 minutes, or until the edges begin to brown.
  16. While warm, place dried pineapple slices in muffin tins so that the edges turn upwards. Allow them to cool completely this way.
  17. To assemble to cupcakes insert the base of a large pastry tip into the center of a cupcake about ¼-inch deep, and twist until the cake center twists alongside the tip; pull directly up to remove the center. Repeat with all of the cupcakes.
  18. Spoon in 1 tablespoon of pineapple curd into each cupcake.
  19. Frost cupcakes and top with pineapple flower.