4/27/2008

Buttermilk and Pineapple Cupcakes With Caramel Sauce.

Buttermilk and Pineapple Cupcakes With Caramel Sauce.






Ingredients.
Pineapple Cupcakes.
2 ½ self raising flour.
1 cup buttermilk.
100 gr unsalted butter.
¼ teaspoon salt.
½ teaspoon vanilla essence.
¼ teaspoon pineapple essence (optional).
¼ teaspoon baking soda.
1 cup pineapple marmalade. (homemade)
4 small eggs.

Pineapple Marmalade.

300 gr fresh pineapple cut into small cubes.
1 cup white sugar.
¼ teaspoon vanilla essence.
A pinch of salt.

Italian Meringue Frosting.

2 egg whites.
¾ cups white sugar.
½ cup water.
1 pinch cream of tartar.

Caramel Sauce.

50 gr unsalted butter.
1 cup white sugar.
¾ cup heavy cream.
¼ teaspoon salt.

For the Cupcakes.

1- Mix butter, buttermilk and pineapple marmalade until well blended.
2- Add pineapple and vanilla essence and salt, mix well.
3- Add 1 cup of flour and mix well then add two egg, when it is well blended add other cup of flour and 2 egg and finally add the rest of the flour and baking soda, continue mixing until it is smooth.
4- Line cupcake pan with liners and fill them 3/4 full with batter.
5- Bake 180°C until they are light golden brown, take out from oven and let cool.
6- Pipe meringue on top of each cupcake.
7- Serve with the caramel sauce.

Pineapple Marmalade.

1- Put the pineapple and sugar in a heavy bottomed saucepan over medium heat Bring to a boil stirring constantly and reduce heat and simmer about 7 minutes you should have about 1 cup of fruit and syrup.
2- When it is tepid add in the vanilla essence.

Italian Meringue Frosting.

1- Make the syrup with the sugar and water, (you know when it is ready because it bubbles in slow motion)
2- Using an electric mixer beat the egg whites to soft peaks.
3- Slowly pour the syrup into the egg whites while beating at low speed.
4- Increase the speed to high, and continue beating until the mixture has cooled completely.
5- Add the pineapple essence.

Caramel Sauce

1- Heat sugar on moderately high heat in a heavy-bottomed saucepan. As the sugar begins to melt, stir slowly with a whisk .
2- As soon as all of the sugar crystals have melted immediately add the butter and salt to the pan. Whisk until the butter has melted and it look homoheneou.
3- Once the butter has melted, take the pan off the heat. wait three seconds and add the cream to the pan (Add the cream all at once, keeping a bit of distance from the pan so as not to splash your hand with hot liquid) and continue to whisk to incorporate and it is smooth.
4-Let cool.

3 comments:

Hendria said...

I am sooo going to try these... :)

Donna said...

This sounds and looks great sweetie!!hughugs

Jen said...

wow... these cupcakes look amazing and you did such a great job with the frosting...