These cupcakes were actually made for a special occasion
Yesterday was Murphy’s birthday. He turned 8.
There he is, straight pimpin’ on the staircase.
He makes my heart swell, that boy. Did you know that he recently had his teeth hand-scaled, and he didn’t need a single sedative. Just let the vet and the techs get on in there with their equipment and clean those toothers up. The gals at my vet office say that Murphy is a little bit of a celebrity there, and I don’t think they’re just telling me that so I feel good.
It’s because he’s Murphy. He sits and waits his turn, politely. A human in a Cockapoo costume.
So his birthday warrants the occasion for cupcakes.
But Murphy didn’t have any. Neither did Max or Maggie. I’d never pump my furbabies full of sugar and fat. Just the humans.
The pups had Frosty Paws, duh.
We had the cupcakes. I actually took a pineapple upside-down cake recipe, deconstructed it and reconstructed it into cupcakes – dense yellow cakes topped with gingery, caramelized pineapple and frosted with a fruity, caramel frosting.
You know the best part of having 3 dogs?
(Other than having enough stray fur in the corners of your home to knit several cardigans.)
3 different birthdays to celebrate. 3 different occasions for cupcakes. High five.
Caramelized Pineapple Cupcakes
(Adapted from Cooks Illustrated)
4 cups fresh pineapple, chopped into 1/2 inch chunks
1 cup brown sugar, packed
2 teaspoons grated fresh ginger
3 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1/2 cup white sugar
2 teaspoons vanilla extract
1 egg white
1/2 cup coconut milk
2 sticks butter, softened
3 cups powdered sugar
Reserved pineapple caramel, cooled completely
1 teaspoon vanilla
Preheat the oven to 350. Line a muffin tin with paper or foil liners.
To make the caramelized pineapple: In a large pan over medium heat, cook the pineapple, brown sugar, and ginger until caramelized, approximately 15-20 minutes. Once caramelized, remove the pineapple from the pan with a slotted spoon, taking care to drain it well and set it aside.
Continue cooking the reserved juices in the pan until bubbling and deep golden, approximately 5 minutes. Remove from the heat and whisk in the butter and 1 teaspoon vanilla. Set the mixture aside to cool.
To make the cakes:
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter with the sugar until light and fluffy. Reduce the speed and add the eggs, one at a time. Add the egg white and 2 teaspoons vanilla and beat until combined.
On low speed, incorporated half the flour mixture into the butter mixture and beat until mostly blended. Pour in the coconut milk and continue mixing. Pour in the last of the flour mixture and continue mixing until the mixture is well combined. The batter will be thick and sticky.
Divide the batter amongst the lined tins, filling 2/3 full. Top the batter with the 1-2 tablespoons of the caramelized pineapple, poking the pineapple down just under the batter. Bake for 20-25 minutes, until light golden and a cake tester comes out clean. Allow the cakes to cool.
To make the frosting:
In the bowl of a stand mixer or with a hand beater, beat the butter until fluffy. While the mixer is going, pour in the caramel and beat until combined. Beat in the sugar and one teaspoon vanilla until the frosting is well-blended and fluffy.
Once the cupcakes are completely cooled, frost the cupcakes. Yields 14-16 cupcakes.Pin It