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Honey Roasted Pineapple Cupcakes

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1/2 - fresh pineapple
  • 2 Tablespoons - butter
  • 1/2 cup - Wildflower honey, divided
  • 1 Tablespoon - fresh ginger, minced
  • 1/4 cup - buttermilk
  • 2 cups - unbleached all-purpose flour
  • 1/2 teaspoon - baking soda
  • 1/2 teaspoon - baking powder
  • 1/2 teaspoon - salt
  • 1/2 cup - butter
  • 2 large - eggs

Details

Preparation

Step 1

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.

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