Caramelized pineapple, ginger + sour cream cupcakes
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Sweet, sticky and rich with vanilla, these cupcakes are adapted from 'Balcony Cupcakes with Caramelized Pineapple and Mascarpone' in Nina San Tropez.
Ingredients
  • For the cupcakes
  • 190g unsalted butter, soft
  • 190g golden caster sugar
  • 1 vanilla pod
  • 3 medium eggs
  • 3 tbsp whole milk
  • 190g plain white flour
  • 2 tsp baking powder
  • pinch salt
  • For the pineapple
  • 250g pineapple, peeled and cut into large cubes
  • 70g golden caster sugar
  • 20g unsalted butter
  • For the frosting
  • 225ml double cream
  • 125ml sour cream
  • small knob ginger, freshly grated
  • 1 - 2 tbsp caramel
Instructions
  1. Preheat the oven to 180 degrees C/160 fan. Line a 12-hole muffin tin with paper cases.
  2. In a stand mixer, cream the butter and sugar until light and fluffy. Split the vanilla pod in half lengthways, scrape out the seeds and add to the mixer.
  3. In a small bowl, whisk together the eggs and milk. Gradually add to the butter mixture until incorporated.
  4. In a large bowl, sift together the flour, baking powder and salt. Gradually fold into the batter until just incorporated, then divide between the paper cases. I had enough batter for one extra case.
  5. Bake 24 - 30 minutes (my cakes took 24), until light and springy to the touch. Remove and cool on a wire rack.
  6. To make the pineapple, gently heat the sugar and butter in a frying pan and cook to a light, golden caramel, about 10 minutes. Add the pineapple and leave to caramelize for a few minutes, then turn with tongs, spooning a little sauce over the fruit. Remove from the heat and set aside to cool.
  7. To make the frosting, whip the cream until sot peaks form. Fold in the sour cream. Squeeze the ginger so that the juice goes into the cream then fold in 1 - 2 tablespoons of caramel from the pineapple pan.
  8. Pipe or spoon the frosting over the cooled cupcakes. Thinly slice the caramelized pineapple then arrange over the top, spooning over any extra caramel.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/07/28/caramelized-pineapple-ginger-sour-cream-cupcakes/