Canned Pineapple Cupcake: Recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cupcake is a quick, simple and delicious dessert that even an inexperienced housewife will cook. The classic recipe involves baking with raisins, but in fact, there can be as many options as you like in terms of dough and filling, as well as decorations. In addition, the cupcake can have different shapes and sizes. It is made round, square, rectangular or baked in small portions in molds.

Very tasty cake with canned pineapples. Recipes for this pastry are presented in the article.

Classic

Ingredients for dough:

• 250 g butter;
• 300 g flour;
• 200g granulated sugar;
• 4 eggs;
• s alt on the tip of a knife.

For stuffing:

• canned pineapple (pieces or rings);
• two tablespoons of starch;
• sugar to taste.

Preparing the cake:

1. Drain the syrup from the pineapple so that there is not toolots of moisture. If they are rings, cut them into pieces. Sprinkle starch over pineapple, add sugar to taste (or leave it out).
2. Leave butter at room temperature to soften. Beat it with a mixer to become light and lush. Whilst beating, add three-quarters of the sugar and s alt.
3. Separate the yolks from the whites. Whisk in the egg yolks one at a time until smooth. Add each subsequent yolk after the previous one is completely mixed with butter.
4. Add flour in small portions to the mass and mix with a fork. Do not beat the dough for a long time.
5. Beat egg whites together with the remaining granulated sugar. Transfer them to the batter and mix gently so they don't shrink.
6. Carefully add the pineapple chunk filling to the batter and stir lightly from bottom to top.
7. Butter a cake tin, sprinkle with breadcrumbs and fill two-thirds full with batter.
8. Place on the lower level of the oven for 40 minutes, cook at t 180o.
9. Check the readiness with a wooden stick. If it remains dry after piercing, then the canned pineapple muffin is ready.

Sprinkle finished pastries with powdered sugar.

From buckwheat flour

Ingredients:

• 150 g buckwheat flour;
• three eggs;
• canned pineapple;
• 100g sugar;
• 12g baking powder;
• 120 ml vegetable oil.

Preparing the cake:

1. Pineapples cut into small cubes, put in a pan, put on the stove to evaporate the liquid, and let cool.
2. Pour baking powder into flour, mix. Then mix buckwheat flour with pineapples.
3. Beat eggs with granulated sugar into a fluffy foam, pour in vegetable oil and beat again.
4. Pour the egg-butter mixture into the pineapple with flour and mix with a spatula.
5. Prepare a ring-shaped baking dish: grease it and sprinkle with flour. Transfer the dough into it and put it in the oven heated to 170 degrees for 30 minutes.
6. Turn the mold over, put the cake with canned pineapple on a baking sheet and hold it in the oven until it is browned.

In molds: recipe 1

Products:

• 100g granulated sugar;
• vanillin;
• 125g marzipan;
• three eggs;
• 125g butter;
• three teaspoons of baking powder;
• 200 g flour;
• s alt;
• 12 canned pineapple rings;
• powdered sugar to decorate the finished product.

Cooking cupcakes in molds in the oven:

1. Pour flour into a bowl, add s alt, vanilla, sugar and baking powder, mix.
2. In another bowl, melt the butter, pour in the chopped marzipan, mix, then break the eggs here and beat.
3. Combine flour and marzipan mass and place in cupcake or muffin molds, place pineapple rings on top.
4. Put in the oven for half an hour. Cooking temperature - 180 degrees.

Ready-made cupcakes with canned pineapple, take out of the oven, sprinkle with powdered sugar.

In molds: recipe 2

Ingredients:

• 125ml milk;
• 6 canned pineapple pucks;
• 6 canned cherries;
• 100g sugar;
• three eggs;
• 200g powdered sugar;
• 180g flour;
• 50g coconut flakes;
• a teaspoon of baking powder;
• two teaspoons of rum.

Cooking cupcakes in portions:

1. Into a frying pan put and mix rum, sugar and half of the oil. Put on low heat and cook for two minutes.
2. Refractory molds (six pieces of 200 g each) grease with oil and pour the prepared mixture. Put pineapple circles at the bottom of each form, place cherries in the middle.
3. Fry the desiccated coconut in a dry pan until lightly golden, stirring constantly.
4. Put the shavings into a suitable bowl, add the second half of the butter, eggs, powdered sugar, baking powder, flour, milk to it and mix.
5. Put the dough into molds and place in the oven for 25 minutes. Bake at 180o.

Ready-made muffins with canned pineapple, remove from the molds after cooling, turning them over.