We always have frozen fruit on hand for our morning smoothies but they can also be a great for baking. It's been so cold here lately I decided to use some of our frozen pineapple to bring a little tropics into our life, well into our kitchen anyway. I wanted to do a meringue topping so it would be almost like a pineapple meringue pie. I started thinking why couldn't I just bake the meringue on the cupcake like you would a pie. What do you know it worked!
The cupcake itself was really good with a wonderful pineapple flavor. The meringue topping was super easy to make & you put it on the cupcakes part way through baking. I really like baking cupcakes but making & applying frosting is not my favorite part so, having a cupcake that comes out of the oven frosted & ready to eat, sign me up. I probably could have done a neater job putting the meringue on but I rushed worrying it would melt on the hot cupcake. It actually didn't so next time I'll spend more time on the presentation. Hmmm....a key lime meringue cupcake....
Pineapple Meringue Cupcake
Pineapple Cupcake
2 T unsalted butter, at room temperature
1/4 c + 1 T sugar
1 egg, separated
1/8 t vanilla
1/2 c + 1 T all-purpose flour
1/2 t + 1/8 t baking powder
pinch of salt
1/4 c milk
1/4 c frozen pineapple, chopped (no need to thaw)
Meringue Topping
1 egg white
1/8 t cream of tarter
1 T sugar
few drops vanilla
Preheat oven to 350 F. Prepare 4 muffin tins.
In a bowl cream the butter, sugar, egg yolk & vanilla until light & fluffy. Beat in 1/4 c of the flour, baking powder & salt. Beat in the milk. Beat in the remaining flour.
In a small bowl beat the egg white until stiff peaks form. Fold a small amount of the egg white into the batter. Fold in the remaining egg white until completely incorporated. Fold in the pineapple.
Fill the muffin tins 2/3 full. Bake for 15 minutes, the top should just be setting.
While the cupcakes are baking make the meringue. Beat the egg white until foamy. Add the cream of tarter, sugar & vanilla. Beat until you get still shiny peaks.
When the cupcakes have baked for 15 minutes take them out of the oven. Use a knife or spatula & divide the meringue topping between the cupcakes. Use your knife to pull up & make peaks.
Return to the oven & bake for another 10 minutes. The meringue should be golden brown.
Let cool for a little bit in the muffin tins before removing. Cool on a rack & store in the refrigerator.
Makes 4 cupcakes.
16 comments:
These look incredible! I love the toasty looking meringue with pineapple cake!
Now this, what I call the ultimate tropical bliss. Must have tasted so good with pineapple, and I bet your house smell so fragrant.
Cheers,
Elra
That DID work out really well!
Wow... what a great idea. I sort of like the meringue all peaky-- it looks more exciting than a plain smooth topping.
I love experiments that go right!! These look fab!
these look very good- and i like that you make your cupcakes in increments of 4- one for braden, one for mike, and 2 for me!!! you should come up with a pina-colada cupcake (unless you have already!!)
What an unconventional yet delicious combination! Your meringue looks perfect. Well done!
the simple truth is that there aren't enough dessert recipes highlighting pineapple. upside-down cake? too common. these look phenomenal--nicely done!
They look beautiful! I do love little toasty brown meringue peaks. And pineapple meringue pie is so delicious that I don't see how it could go wrong!
Your cupcakes look fabulous! LOVE the meringue topping and I thought you did a bang up job putting it on!
I'll be back to check out your key lime pie cupcakes!
~ingrid
I will have to at least quadruple this recipe!!
Mmmmmm, this looks amazing! I will have to give it a try...yum!
You make eating muffin tops a whole new experience!
These look great! Pineapple is definitely underused...
I wish all my experiments come out nice like this. The term epic fail comes to mind.
I am loving that this recipe makes 4 cupcakes. I can treat myself yet not have a bunch left over in my house to tempt me.
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