Pineapple Jam Stuffed Cupcakes

Name: How to cook Pineapple Jam Stuffed Cupcakes - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 Cupcakes
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pineapple Jam Stuffed Cupcakes

Jam stuffed cupcakes are popular, but I have never seen Pineapple Jam stuffed ones in Australia. Australia produces a lot of Pineapples, but it is funny that I have never seen Pineapple Jam either. Today I made Pineapple Jam using canned Pineapple to make these cupcakes. There is something you need to know when you make Pineapple Jam.

Ingredient

Food ration :

12 Cupcakes

125 g

Butter *softened as soft as mayonnaise

1/2 cup

Caster Sugar

1 tablespoon

Rum *OR 1 teaspoon Vanilla Extract

Eggs *at room temperature

& 1/2 cups Self-Raising Flour

1/2 cup

Milk

heaped-teaspoons Pineapple Jam

1 can (420 g)

Pineapple Pieces

90 g

Sugar *about 40-50% weight of Pineapple

1 tablespoon

Lemon Juice

Cooking instructions

* Step 1

To make Pineapple Jam, drain canned Pineapple Pieces, process Pineapple, using a stick blender or food processor, into coarse paste. Place the paste in a saucepan.

* Step 2

Add Sugar and Lemon Juice, bring to the boil over medium heat, lower the heat, and simmer, stirring occasionally, until thick. *Note: As Pineapple contains very little pectin, it won’t become thicker when cools. You need to simmer until thick.

* Step 3

Preheat oven to 180°C. Line a 12-hole muffin pan with cases.

* Step 4

To make batter, beat very soft Butter, Sugar and Rum until creamy. Add Eggs, one at a time, and beat well until smooth. Add the sifted Self-Raising Flour and Milk, and mix to combined.

* Step 5

Spoon the 1/2 mixture into each case, spread it flat, slightly thinner in the centre, place 1 heaped-teaspoon Pineapple Jam in each, then cover with remaining batter. *Note: You don’t need to cover Pineapple Jam completely. The batter will melt and cover it by itself.