Theres a BBQ tonight at my girl Pam’s house for her Mom, Figured these would be a good partner to some guatemalan food stuffs. I’ve been having quite an obsession with pineapple these days…this not only has pineapple in the cake but a pineapple flower on top – those badboys are hard to make. Good luck with that. If you want to give it a try – go here
2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups sugar
1 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream
1 1/2 cups canned crushed pineapple (drained slightly) or fresh pineapple cut up.
1. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes).
3. On low speed, mix in the oil and vanilla until blended.
4. Add in the pineapple and sour cream and mix until fully incorporated.
5. Add the flour mixture and blend until just combined and smooth.
6. Line a cupcake pan with 12 paper liners and fill about 2/3 full.
7. Bake cupcakes in a pre-heated 350*F oven for about 22 minutes.
8. Remove from pan and cool on wire rack.
Recipe yields 24-28 cupcakes.
Cream Cheese Frosting
1 cup butter (cool)
8 oz. cream cheese (directly from fridge)
1/2 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 Tablespoon Dark Rum
*Place butter in a large mixing bowl and blend until smooth. Add cream cheese and blend until well combined, about 30 seconds.
*Add vanilla extract, coconut extract and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.
*Slowly add the heavy cream or rum.
*Beat until fluffy, about 1 minute.
*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)
Recipe from Glorious Treats & Gloria Albin