Songs of Exposition (oenone_borealis) wrote in vegancooking,
Songs of Exposition
oenone_borealis
vegancooking

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Pineapple Cupcake Help (re: VCTOTW)

I'm interested in trying out the Pineapple Right-Side-Up Cupcake (p. 70), but I'm a bit confused. It calls for "1 cup crushed pineapple (in its own juice)" in both the cake and the topping. If the reader should get it from a can, how much juice should be left with each allotment of crushed pineapple? Same question for a fresh one.

Thanks,
Julie


INGREDIENTS
For the cupcakes:
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1 cup crushed pineapple (in its own juice)
1/4 cup canola oil
1/2 cup plus 2 T sugar
1 tsp vanilla extract
12 maraschino cherries or fresh raspberries, for garnish

For the topping:
1 cup crushed pineapple (in its own juice)
1/4 cup sugar
1 T tapioca flour, cornstarch, or arrowroot
1/2 tsp vanilla extract

DIRECTIONS
CUPCAKES:
1. Preheat the oven to 350. Line muffin pan with cupcake liners.

2. Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.

3. Combine the pineapple, oil, sugar, and vanilla in a blender and purée. Make a well in the center of the flour mixture and add the wet ingredients. Mix well; there may be some pineapple clumps that weren't puréed and that's fine.

4. Pour batter into cupcake liners so that they are just over half full. You need to leave some space after they rise because the pineapple topping is gooey (in a good way). Bake for 25 to 27 minutes.

5. Let cupcakes cool for about 10 minutes then move them to a cutting board or tray that will fit on a fridge shelf.

TOPPING:
1. Combine all ingredients in a small saucepan. Bring to a boil, and stir constantly about 30 seconds. Bring the heat down to low and stir for one minute. Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of a spoon. Place a maraschino cherry or raspberry in the center of each cupcake.

2. Place in the fridge for about 30 minutes or until ready to serve.
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