Pineapple Cupcakes with Jalapeno Buttercream Frosting

By Libbie Summers
Assisted by Candace Brower

A tropical cupcake topped with a sweet punch of heat and a flower that will win you hostess points for years…trust me.
Sweet and Vicious Cupcakes with Pineapple and Jalapeno from Libbie Summers
Pineapple Cupcakes with Jalapeno Buttercream Frosting
(light pineapple, sweet heat, dried pineapple flower)
Makes 24

2 1⁄2 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
5 large egg whites
1 3⁄4 cups sugar
3⁄4 cup vegetable shortening, at room temperature
1 1⁄8 cups unsweetened coconut milk
1 1/2 teaspoons pineapple extract
1 recipe Jalapeno Buttercream Frosting (recipe to follow)
24 Dried Pineapple Flowers (Click HERE for the step by step tutorial…so easy!)

Preheat the oven to 350° F. Line two (12-cup) muffin tins with liners. Set aside.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a standing mixer fitted with the whisk attachment, whisk the egg whites until soft peaks form. Transfer to a separate bowl and set aside.

Exchange the whisk attachment for the paddle attachment and put the sugar and shortening in the same mixer bowl (no need to clean it). Beat on medium speed for 3 minutes, or until fluffy. With the mixer on low speed, gradually add the flour mixture, alternating with the coconut milk, and beat for 2 minutes, until well combined. Scrape down the bowl as needed. Add the pineapple extract and mix just until combined. Add the egg whites and mix on low just until they are incorporated. The egg whites will deflate a bit.

Divide the batter between the prepared muffin cups and bake until a toothpick inserted in the center comes out clean (about 15-19 minutes). Remove from the oven and let cool completely in the tins before removing and frosting with the Jalapeno Buttercream Frosting. Top each with a Dried Pineapple Flower.

Jalapeno Buttercream Frosting
Makes 2 1/2 cups

1 cup butter, at room temperature
3 to 4 cups confectioners’ sugar, sifted
1/4 teaspoon salt
1 1/2 teaspoons vanilla paste
2 to 4 tablespoons evaporated milk
1 jalapeno, stemmed, partially seeded and finely minced

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Reduce the speed to low and gradually add 3 cups of the confectioners’ sugar. Increase the speed to medium and add the salt, vanilla paste, and 2 tablespoons of the evaporated milk. Beat for 2 minutes. If the frosting is too thin at this point, add more of the confectioners’ sugar, 1⁄2 cup at a time, and beat for 1 minute, until fully incorporated. If the frosting is too thick, add more of the evaporated milk, 1 tablespoon at a time, and beat for 30 seconds or until just combined. Fold in the jalapeno. Refrigerate the frosting for 20 minutes before using.



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