These cupcakes came about as a way to use some of my leftover ingredients from the past week and make some cupcakes to celebrate a friend's engagement. I knew she liked pineapples and strawberries, so I had the perfect opportunity to utilize my ingredients. The pineapples and cherries were leftover from pineapple upside-down cake cupcakes, and the strawberry purée was from chocolate covered strawberry cupcakes. I just couldn't pass up the opportunity to bake for some reason! When I texted my mom a picture of the cupcakes along with a description, her response was, "Different lol." True, they are definitely different, but the flavors mesh into tropical deliciousness! Congratulations on your engagement Kendall & Brandon! I hope you enjoy them!
1 can crushed pineapple (21 oz)
3 eggs
1 box yellow cake mix
1 cup strawberry pie filling, puréed
Frosting:
1 cup butter, softened
1/2 cup maraschino cherries, drained and puréed
1 tsp cherry or raspberry extract
6-8 cups powdered sugar
2-4 T half & half
1. Preheat oven to 350 degrees and line muffin pan with cupcake liners.
2. Combine crushed pineapple, eggs, and yellow cake mix in a large bowl. Mix until combined.
3. Layer 2 T of cupcake batter to muffin pan, followed by 1 T of puréed pie filling, and then top with 1 T of cupcake batter (totaling 3 layers).
4. Bake for 16-18 mins or until toothpick inserted into center comes out clean.
5. Cool completely on wire rack.
6. To make frosting: beat butter until light and fluffy; add cherries, extract, powdered sugar, and half & half; mix until combined. Continue to add powdered sugar and/or half & half until desired consistency is reached.
7. Pipe onto cooled cupcakes.
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