What do you get if you combine, pineapple, caramel and cupcakes? Apparently the best (non-chocolate) cupcakes I have ever made. It was my darling friend Mrs Roofdeck’s birthday on Sunday, and her favourite fruit, in fact one of her favourite things period, is pineapple. I wanted to try to create some yummy cupcakes using pineapple, but was anxious that they might not bake well because it’s such a juicy fruit. Boy, was I wrong (it happens, occasionally). One of my official 711 taste testers, Plaid, informed me that they were his favourite cupcakes that I had made so far.
One mouthful literally takes you back to the retro pineapple upside down cake that was so popular in the 80′s. It was one of the first desserts I ever made when I was learning to cook as a child, and I love that the cupcake version worked out so well. I can’t take credit for the recipe, that has to go to the Spontaneous Hausfrau. The only change that I made was replacing coconut milk for buttermilk. Other than that I followed the recipe to a T, and the cupcakes turned out great. If you fancy channelling a pineapple upside down cake in a bite-sized treat then I thoroughly recommend you try this recipe.
Only downside to using fresh pineapple… it’s a pain in the arse to prepare. Especially at 7:30am on a Sunday when you spent the previous day pounding beers in the sunshine. I know, I know, if I’m looking for sympathy, I’ll find it in the dictionary between sh*t and Syphilis!
I took 12 cupcakes to Mrs Roofdeck’s birthday brunch at the Tipsy Pig, and the pineappley-caramely goodness did not last long. They also went nicely with the cocktails that we spent all day devouring… By the end of the afternoon, the group had consumed every cocktail on the menu (some more than once!). Needless to say, after all the cupcake eating and cocktail drinking over the last 7 days, I think a salad is on tonight’s menu!