Cupcakes With Pineapple Filling And Strawberry And Goat Cheese Whipped Cream
Serves: 3
Lilian Bahringer
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
54
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Sugar2 cups
Crushed Pineapple (drained,)2 tbsps
Cornstarch2 tbsps
Unsalted Butter (1/4 stick)2 tsps
Lemon Zest1 tsp
Ginger1 pinch
Salt1 cup
Lemon Juice3.333333 cups
Pastry Flour (unbleached)2.5 tsps
Baking Powder3 tsp
Sea Salt2 cups
Sauvignon Blanc1 tsp
Vanilla Extract4 large
Egg1 cup
Almond (sliced)3 cups
Heavy Whipping Cream1 cup
Strawberry (chopped)Directions:
1
For the cupcakes: Preheat the oven to 325 degrees F
2
Line standard cupcake pans with 30 cupcake liners
3
Sift the flour, baking powder, and sea salt into a medium bowl and whisk together
4
In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste
5
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes
6
Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition
7
Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour
8
Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes
9
Cool the cupcakes completely
10
For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat
11
Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes
12
Stir in the vanilla
13
Spread on aluminum foil and sprinkle with the salt
14
Let cool, and then break into small clusters
15
For the whipped cream: Whip the heavy cream until fluffy
16
Whip in the goat cheese just until incorporated
17
Fold in the strawberries
18
Spoon the mixture into a pastry bag fitted with a large straight pastry tip
19
To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling
20
Pipe a swirl of goat cheese and strawberry whipped cream onto the top of each cupcake
21
Top each cupcake with a small amount of sugared almonds
22
Stir in the lemon juice and cool completely
23
Cook's Note: If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 3 cups
24
For the pineapple filling: Combine sugar, pineapple, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear