Pineapple Cupcakes

For The Cupcakes…

• 5 ½ ounces cake flour
• 5 ½ ounces super fine sugar
• 6 ounces unsalted butter softened
• 3 large lightly beaten eggs
• ½ teaspoon vanilla essence
• 1 teaspoon baking powder

For The Pineapple Filling…

• 1 tin crushed pineapple
• ½ cup sweetened condensed milk
• 1 teaspoon lemon juice

For The Whipped Cream…

• ½ cup heavy cream
• 1 tablespoon sugar
• 1 teaspoon gelatin
• 2 teaspoons hot water
• 1 teaspoon vanilla

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated
oven.

Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the filling, mix the condensed milk with the lemon juice and crushed pineapple in a small bowl.

To make stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat the
cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour the
cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks
start to form.

Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole and
using a piping bag with a star tip, pipe a whipped cream border around the hole in the cupcake, then fill the
hole with the pineapple mixture.