Honey Roasted Pineapple Cupcakes

Honey Roasted Pineapple Cupcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    - fresh pineapple

  • 2

    Tablespoons - butter

  • ½

    cup - Wildflower honey, divided

  • 1

    Tablespoon - fresh ginger, minced

  • ¼

    cup - buttermilk

  • 2

    cups - unbleached all-purpose flour

  • ½

    teaspoon - baking soda

  • ½

    teaspoon - baking powder

  • ½

    teaspoon - salt

  • ½

    cup - butter

  • 2

    large - eggs

Directions

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


Nutrition

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