Pineapple Cherry Cupcakes

When we went to purchase fruits last weekend, I had bought a nice fresh pineapple. Though I must admit that it’s not very easy to cut it and remove the thorny part. Moreover, some part of it was damaged too, so it was really difficult for me to slice it neatly. Initially we were planning to bake a pineapple upside down cake,

but since was not able to cut the pineapple into beautiful pieces we dropped the idea.

However, I got few good small pieces and hence decided to try some cupcakes. I must say that these tiny pieces of fresh pineapple in every bite is divine and the small cherry pieces adds to the taste and flavour. The cake tastes better the next day when the entire flavour of pineapple gets infused into the cake. As always I have used a 240 ml cup. You can refer my post on upside down pineapple cake and check out the recipe.

Ingredients:

• All purpose flour 175 gm
• Salt a pinch
• Sugar 100 gm
• Milk 240 ml (1 cup)
• Vinegar 2 tsp
• Baking soda 1/4 tsp
• Baking powder 3/4 tsp
• Pineapple pieces 1/3 cup
• Cherries chopped 1/4 cup
• Pineapple essence 1 tsp
• Oil 80 ml (1/3 cup)

Method:

• Preheat the oven at 150-160 degree Celsius for atleast 10 minutes.
• Sprinkle raw rice into the cavities of a cupcake mould and place liners inside it. This prevents the outer part of the liners from getting greasy.
• Sieve the flour, salt and the rising agents.
• Powder the sugar so that it gets dissolved quickly.
• Mix the milk, vinegar, sugar, oil and the pineapple extract/essence.
• Now take spoonful of flour and dust the pineapple pieces and cherries with the flour.
• Slowly pour the wet mixture into the dry ingredients and fold gently.
• Add the fruit pieces and fold well.
• Now pour the batter into the liner till it’s almost 2/3 rd full.
• Tap the cupcake tin lightly to remove the air bubbles.
• Bake the cupcakes for 25-28 minutes or till a toothpick inserted into the centre comes out clean. Because of fresh n wet pineapple pieces, these cupcakes took a little longer to bake.
• Remove the tin from the oven and allow it to cool for few minutes.
• Remove the cupcakes from the cupcake mould and cool. Serve it to your loved ones.

Notes:

• With the above mentioned measurements, you will get 12 cupcakes. I have use a Wilton brand standard cupcake mould.
• These cupcakes taste better the next day when the entire flavour of pineapple and cherries get infused into them.
• You increase the amount of sugar by a tablespoon or two if you like your cakes very sweet.
• You can use fresh/canned or candied cherries. Cherries add a nice bright colour and taste to these cupcakes.