Canned pineapple muffins. Inverted pineapple cupcake: recipe with photo

31.10.2019 Lenten dishes

We brought the recipe for these unusually delicious mini-muffins with us from a trip to Italy. Try to make these delicious muffins once and you will forever remember this wonderful taste of juicy dough and refreshing tropical pineapple filling inside! In addition, this recipe will definitely come in handy if you buy an unripe pineapple, for muffins, and such a pineapple will do quite well.

Ingredients:

Dough:

1 glass of kefir
2 eggs
100 g butter
1 cup of sugar
1 tsp soda without a slide
1 tbsp table vinegar
flour 1.5-2 cups
vanillin
amaretto liqueur (optional) - 1 tbsp

Filling:

fresh pineapple (probably with canned)
Butter 20g
Sugar 2 tablespoons with a slide
Agar-agar 1 tsp (can be replaced with starch)
50 ml of water

Let's start cooking:

Step 1

Preparing pineapple filling for our muffins. To do this, cut fresh pineapple into small cubes, put it in a skillet, add water and put the pan on medium heat. When the mixture boils, add butter, sugar and agar-agar. Bring to thickening for 2 minutes and turn off the stove. The filling is ready.

Step 2

Preparing the muffin dough. Melt the butter on the stove or in the microwave (30 seconds). Pour the kefir into the dough bowl. Add melted butter and mix. Next, add eggs, sugar, baking soda, vinegar, vanillin and amaretto liqueur (if any). Mix everything thoroughly with a whisk.

Step 3

Add flour gradually and stirring constantly, so as not to overdo it. The consistency of the dough should be thin and similar to sour cream of medium thickness. The amount of flour in the recipe is approximate, and it must be determined by eye, since flour from different manufacturers may have different properties. This is how the dough should be:

Step 4

We prepare silicone molds, grease them with vegetable oil.

Step 5

We spread the dough with a tablespoon on the bottom of each mold. It is important not to overdo it with the dough, as there will still be a filling and a second layer of dough. Plus, you need to take into account that the dough will rise great when baking, so it is advisable to leave 1 cm untouched to the top of the form.

Step 6

Place the filling with a teaspoon in the center of each cake.

Step 7

Gently spoon some more dough over the filling.

Step 8

We put our muffins to bake in an oven preheated to 180 degrees for 30 minutes. Enjoy your meal!

Let's take:

a handful of dried apricots and raisins (about 50 grams of both);
a jar of pineapples, cut into pieces (I take 680 grams or 850 - usually the first one goes away completely, and in the second case the juice remains);
3 tablespoons of honey (I have honey with a bit of bitterness, you can put less if yours is sweet or do not like a lot of sweets);
300 grams of flour;
one and a half teaspoon of cinnamon (if you do not really like its aroma, do not put it at all or put half a teaspoon);
half a tablespoon of baking soda;
a pinch of salt;
vegetable oil for greasing the baking dish.

First of all, we soak dried apricots and raisins in boiling water. When they cool down, rinse thoroughly. Cut large fruits of dried apricots into 6 pieces and put them in a saucepan together with raisins.

We open a jar with canned pineapples and pour them there ... We do not pour out the juice from pineapples - you will need 1.5 glasses of this juice. We also pour it into a saucepan, solder the rest of the juice to husbands or children (depending on who is currently spinning in the kitchen 😉).

Then add honey

and cinnamon ...

And we put this saucepan on the fire - as soon as the honey dissolves, remove it from the heat and leave it to cool completely.

It turns out to be a kind of fruit soup ... 🙂

When the base is completely cool, add flour and quick soda to it.

And mix everything thoroughly ...

It turns out to be a rather sticky, but not thick dough. We turn on the oven to warm up to 170 ° C. Lubricate the baking dish with butter and put the dough there for canned pineapple pie.

And we put the form in the oven for 30 minutes. When the top of the cake is browned, check it for a "dry match" and you can take it out.

Due to the lack of oil, it has a rather dense, slightly springy consistency ...

Although we all really liked it. By the way, I also treated the guests to them several times ... They also enjoyed this simple canned pineapple pie.

Enjoy your tea and you!

By
Published: 2015-08-27
Total time: 1h 30 min
Calories per serving:
Fat per serving:
Ingredients: Thinly-sliced a handful of dried apricots and raisins, 680 grams of a can of pineapples, 3 tbsp. l. honey, flour, cinnamon, soda, vegetable oil for greasing the mold
Price:
Directions:

Lean cake with canned pineapple is a delicious dessert ...

Today we offer you a completely universal recipe - pineapple muffin. It will decorate any of your tea parties, whether it be breakfast, afternoon tea or a visit. It is very simple to prepare it, and the effect is a delicious and very elegant cupcake, which your whole family will surely love!

Author of the publication

Recipe author: Daria Bliznyuk
After cooking, you will receive 12
Cooking time: 40 min

Ingredients

3 pcs. egg
180 g sugar
10 gr. vanilla sugar
200 gr. yogurt
100 ml vegetable oil
200 gr. wheat flour
10 gr. baking powder
12 canned pineapple rings

Cooking method

Prepare ingredients.

Beat eggs with vanilla sugar and granulated sugar until fluffy and creamy.

Add yogurt and vegetable oil, beat again. Gradually add flour with baking powder, beat into a homogeneous mass without lumps.

Turn on the oven to preheat to 200 degrees. Cover the baking dish with parchment, pour out the dough and smooth. The recipe used a 26x22 cm mold. If you have a smaller mold, adjust the cooking time up. In order for the cake to be guaranteed to easily come off the paper, it can be greased with a small piece of butter.

Put canned pineapple slices on the dough, without liquid. Tip: you can put pineapples on the bottom of the form, and put the dough on top, before serving, cool the finished cake and then gently turn it onto a dish (the form must also be covered with parchment paper and greased with butter).

Bake the cake until golden brown for 25-30 minutes, you can check the readiness with a wooden skewer, it should come out of the middle of the cake dry.

Serve pineapple cupcake with a cup of aromatic tea or coffee.

It tastes good both hot and cold.

Bon Appetit!

The tropical fruit pineapple is loved by both children and adults. We offer an original step-by-step recipe - an inverted pineapple muffin. Making such beautiful exotic baked goods is not difficult at all if you follow the advice of this step-by-step recipe with photos.

Note: Pineapple attracts us with its unusual appearance, taste and medicinal qualities. It has a decongestant effect, reduces joint pain, prevents heart attacks, and is used in cosmetology. In cooking, pineapple is used in the preparation of all kinds of dishes, in salads, sauces, in cereals, baked goods, with meat, etc. Today we will bake a cake with pineapple rings.

Ingredients for Pineapple Cupcake:

Cupcake filling:

butter - 50 gr.,
brown sugar - 160 gr.,
canned pineapple - 1 jar.

Cupcake dough:

flour - 200 gr.,
baking powder - 2 tbsp. l.,
salt - a pinch
butter - 110 gr.,
white crystalline sugar - 200 gr.,
eggs - 2 pcs.,
vanilla sugar,
milk - 120 ml.,
walnuts - 2-3 pieces,
cherry or sweet cherry - 8-10 pieces.

Inverted Pineapple Cupcake Recipe

1) We need a round shape with a diameter of 23 cm. Lubricate it with a little soft butter. Put 50 grams of butter and brown sugar in a frying pan. We put on medium heat, stir until the butter melts and the sugar dissolves. Continue heating, waiting for the sugar to turn into caramel. Photo 3-4.

2) Remove from heat and pour into prepared mold. We take out the pineapple mugs from the jar, let the syrup drain and put them briefly on the paper so that the excess juice will drain. Photo 5.

3) Put the pineapple mugs (you need 8 of them) in a shape in a circle on top of the caramel. Of course, you can also use fresh pineapple by peeling it and cutting it into thin slices. Photo 6.

4) Put one cherry or pitted cherry in each pineapple center. Photo 7.

5) In a bowl, mix the sifted flour with salt and baking powder. Photo 8.

6) In another bowl, beat sugar with butter at room temperature (do not forget to take care and get it out of the refrigerator in advance). Beat until whitened and fluffy. Photo 9.