Honey Roasted Pineapple Cupcakes

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Ingredients:

  • 1/2 – fresh pineapple
  • 2 Tablespoons – butter
  • 1/2 cup – Wildflower honey, divided
  • 1 Tablespoon – fresh ginger, minced
  • 1/4 cup – buttermilk
  • 2 cups – unbleached all-purpose flour
  • 1/2 teaspoon – baking soda
  • 1/2 teaspoon – baking powder
  • 1/2 teaspoon – salt
  • 1/2 cup – butter
  • 2 large – eggs

Directions:

  1. Preheat oven to 375°F.
  2. Remove rind from pineapple, slice and cut into wedges.
  3. Put 2 tablespoons butter in a 13 x 9 x 2-inch pan and place in oven 2 to 3 minutes, until melted.
  4. Remove from oven and add 1/4 cup honey; stir.
  5. Place pineapple wedges in a single layer; return pan to oven.
  6. Roast for 10 minutes, turn wedges over and roast an additional 10 minutes.
  7. Remove pan from oven to a cooling rack.
  8. Reduce oven temperature to 350°F.
  9. Remove 14 wedges from pan; set aside.
  10. Measure 2 tablespoons of pineapple syrup from pan; set aside.
  11. Place remaining pineapple and syrup in a food processor and pulse until coarsely chopped.
  12. Place 3/4 cup of pineapple mixture in a liquid measuring cup.
  13. Add ginger and buttermilk; set aside.
  14. Sift together flour, baking soda, baking powder and salt; set aside.
  15. In a mixing bowl, cream 1/2 cup butter until fluffy; scraping sides of bowl, as necessary.
  16. Add 1/4 cup honey; mix well.
  17. Add eggs, one at a time, scraping down sides of bowl after each addition.
  18. Add half of the reserved dry ingredients to the butter mixture; mix on low until just combined.
  19. With mixer running on low, slowly add the buttermilk mixture.
  20. Add remaining dry ingredients until just combined.
  21. Fill paper-lined muffin tins 2/3 full.
  22. Bake 18 to 22 minutes, or until a toothpick inserted in center of a muffin comes out clean.
  23. Remove to wire rack; cool.
  24. Frost with Honey Pineapple Whipped Cream, if desired.

Yield: 12-14 cupcakes

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