Don't you just love it when an experiment goes right? These cupcakes topped with meringue were a total experiment & I'm thrilled with the result.
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
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)
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.