Cupcakes
Description
The dish is prepared without unnecessary complications. This recipe yields 16-18 cupcakes. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Preheat the oven to 160 degrees. Line the baking pan with paper liners. Beat the egg and egg whites together in a bowl. Add the chopped pineapple and rum, then whisk. In a large bowl, mix flour, sugar, baking powder, and salt. Add the cubed butter and beat until the mixture resembles wet sand. Gradually add 1 cup of the egg mixture to the flour mixture and beat at low speed. Increase speed to medium and beat until smooth. Reduce speed and slowly add the remaining egg mixture. Beat with a mixer at medium speed for another 30 seconds.
- 2
Step 2
2. Fill each paper liner with 3 tablespoons of batter. Bake for 13–15 minutes, until light golden brown. Let cool completely. To make the frosting, beat butter and 1 cup of powdered sugar together in a large bowl. Add another cup of powdered sugar and beat, then add pineapple extract and mix well. Add one more cup of powdered sugar and beat, then add about half of the pineapple juice. Beat thoroughly and add another cup of powdered sugar. Beat again, then add the remaining pineapple juice and powdered sugar. Beat until smooth. Finally, stir in chopped pineapple.
- 3
Step 3
3. Decorate the cupcakes with icing, coconut flakes, and pieces of dried pineapple.