Honey Roasted Pineapple Cupcakes

 

Ingredients:

 

Fresh pineapple (other will be reserved for frosting)

2

Tbl

Butter

Cup

Honey

1

Tbl

Fresh ginger, minced

/4

Cup

Buttermilk

2

Cup

All-purpose flour

Tsp

Baking soda

/2

Tsp

Baking powder

Cup

Butter, melted

2

 

Large eggs

 

 

 

Honey Pineapple Whipped Cream

1

Cup

Heavy whipping cream

1

Tbl

Honey

2

Tbl

Reserved pineapple syrup

 

 

Reserved Pineapple wedges

Directions:

Preheat oven to 375. Line 12 muffin cups with paper liners.

Remove rind from a pineapple, slice and cut into wedges. Put 2 tablespoons of butter in a 13 by 9 pan and place in oven 2 to 3 minutes, until melted. Remove from oven and add cup honey; stir. Place pineapple wedges in a single layer; return to oven. Roast for 10 minutes, turn wedges over and roast an additional 10 minutes. Remove pan from oven to a cooling rack. Reduce oven temperature to 350.

Remove wedges from pan; set aside. Measure 2 tablespoons of pineapple syrup from pan; set aside. Place remaining pineapple (reserving 12 wedges for garnish) and syrup in a food processor and pulse until coarsely chopped. Place cup of pineapple mixture in a liquid measuring cup. Add ginger and buttermilk; set aside.

Sift together flour, baking soda, baking powder and salt; set aside.

In a large mixing bowl, cream cup butter until fluffy and light. Add cup honey; mix well. Add eggs, one at a time, scraping down sides of bowl after each addition.

Add half of the flour mixture and beat on low until just combined. Slowly add the buttermilk. Add the remaining flour mixture and mix until just combined. Fill the prepared muffin tins 2/3 full of batter. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool.

Frosting: In a mixing bowl, combine the whipping cream, honey and reserved pineapple syrup. Beat until peaks form. Spread or pipe onto cupcakes. Garnish with pineapple wedges.

 

Yields

12 cupcakes

 

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