A cupcake is a quick, simple and tasty dessert that even an inexperienced hostess will cook. The classic recipe involves baking with raisins, but in reality there can be as many options as you like in terms of dough and filling, and decorations. In addition, the cupcake can have different shapes and sizes. It is made round, square, rectangular or baked in small portions in molds.
A cake with canned pineapples is very tasty. The recipes for this baking are presented in the article.
Classical
Ingredients for the dough:
- 250 g butter;
- 300 g flour;
- 200 g of granulated sugar;
- 4 eggs;
- salt on the tip of a knife.
For filling:
- canned pineapple (slices or rings);
- two tablespoons of starch;
- sugar to taste.
Cooking Cupcake:
- Drain the pineapple syrup so that there is not too much moisture. If these are rings, cut them into pieces. Sprinkle pineapple with starch, add sugar to taste (or not add).
- Leave the butter at room temperature so that it softens. Beat it with a mixer to make it light and lush. During whipping, add three quarters of sugar and salt.
- Separate the yolks from the proteins. Drive the yolks into the oil one at a time until a homogeneous mass is obtained. Add each next yolk after the previous one is completely mixed with oil.
- Add the flour to the mass in small parts and mix with a fork. Do not beat the dough for a long time.
- Beat the whites with the remaining sugar. Transfer them to the dough and mix gently so that they do not sit.
- Carefully add the pineapple filling into the dough and stir gently from the bottom up.
- Lubricate the cake pan with butter, sprinkle with breading and fill in two-thirds of the dough.
- Put on the lower level of the oven for 40 minutes, cook at t 180 .
- Check readiness with a wooden stick. If it remains dry after piercing, it means that the cupcake with canned pineapple is ready.
Sprinkle the finished baked goods with powdered sugar.
From buckwheat flour
Ingredients:
- 150 g of buckwheat flour;
- three eggs;
- a can of canned pineapples;
- 100 g of sugar;
- 12 g of baking powder;
- 120 ml of vegetable oil.
Cooking Cupcake:
- Pineapples cut into small cubes, put in a pan, put on a stove to evaporate the liquid, and allow to cool.
- Pour baking powder into flour, mix. Then mix the buckwheat flour with pineapple.
- Beat eggs with sugar in lush foam, add vegetable oil and beat again.
- Transfer the egg-oil mass to pineapples with flour and mix with a spatula.
- Prepare a baking dish in the shape of a ring: grease it and sprinkle with flour. Transfer the dough into it and put for 30 minutes in the oven, heated to 170 degrees.
- Turn the form over, put the cupcake with canned pineapples on a baking sheet and hold it in the oven so that it is browned.
In molds: recipe 1
Products:
- 100 g of granulated sugar;
- vanillin;
- 125 g of marzipan;
- three eggs;
- 125 g butter;
- three teaspoons of baking powder;
- 200 g of flour;
- salt;
- 12 rings of canned pineapple;
- powdered sugar to decorate the finished product.
Cooking cupcakes in molds in the oven:
- Pour flour into a bowl, add salt, vanillin, sugar and baking powder, mix.
- In another bowl, melt the butter, pour the crushed marzipan, mix, then break the eggs here and beat.
- Combine the flour and the marzipan mass and put in muffin or muffin tins; place the pineapple rings on top.
- Put in the oven for half an hour. The cooking temperature is 180 degrees.
Remove the prepared muffins with canned pineapples from the oven, sprinkle with powdered sugar.
In molds: recipe 2
Ingredients:
- 125 ml of milk;
- 6 canned pineapple washers;
- 6 pieces of canned cherries;
- 100 g of sugar;
- three eggs;
- 200 g of powdered sugar;
- 180 g flour;
- 50 g coconut flakes;
- a teaspoon of baking powder;
- two teaspoons of rum.
Cooking portioned cupcakes:
- Put and mix rum, sugar and half of the butter in a pan. Put on low heat and cook for two minutes.
- Lubricate the refractory molds (six pieces of 200 g each) with oil and pour the prepared mixture. Put pineapple mugs on the bottom of each form, place cherries in the middle.
- Fry the coconut flakes in a dry frying pan until slightly golden with constant stirring.
- Transfer the chips into a suitable dish, add the second half of butter, eggs, icing sugar, baking powder, flour, milk to it and mix.
- Put the dough into molds and put in the oven for 25 minutes. Bake at 180 about .
Remove the finished muffins with canned pineapples from the molds after cooling, turning them over.