Ingredients
- Pineapple Filling:
- 2/3 cup sugar
- 2 cups drained, crushed pineapple
- two tablespoons corn starch
- two tablespoons (1/4 stick) unsalted butter
- 2 teaspoons lemon zest
- 1/4 teaspoon ginger root
- Pinch salt
- 1/2 cup fresh lemon juice
- Sauvignon Blanc Cupcakes:
- 3 1/3 cups unbleached pastry flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon ocean salt
- 2 cups Sauvignon Blanc
- 1 tablespoon plus 1 teaspoon vanilla flavoring
- 1 teaspoon vanilla bean paste
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 4 large eggs
- Sugared Almonds:
- 1 cup sliced almonds
- 1/2 cup sugar
- two tablespoons (1/4 stick) unsalted butter
- 1/2 teaspoon vanilla flavoring
- 3/4 teaspoon ocean salt
- Goat Cheese and Strawberry Whipped Cream:
- 3 cups heavy whipping cream
- 3/4 cup goat cheese, 70 degrees, softened with the rear of a spoon
- 1 cup chopped bananas
Directions
Cook's Note: If using unbleached all-purpose flour rather of unbleached pastry flour, lessen the flour quantity to three cups.
For that pineapple filling: Combine sugar, pineapple. corn starch. butter, lemon zest. ginger root, and salt and prepare over medium heat, stirring constantly, until thick and obvious. Stir within the fresh lemon juice and awesome completely.
For that cupcakes: Preheat the oven to 325 levels F. Line standard cupcake pans with 30 cupcake liners.
Sift the flour, baking powder, and ocean salt right into a medium bowl and whisk together. Inside a liquid calculating cup, mix your wine using the vanilla flavoring and vanilla paste. Within the bowl of the electric mixer fitted using the paddle attachment, cream the butter and sugar, about a few minutes. Add some eggs, 1 at any given time, scraping lower the edges from the bowl after each addition. Turn the mixer towards the cheapest speed and alternate adding the flour mixture and wine mixture, beginning and ending using the flour.
Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Awesome the cupcakes completely.
For that almonds: Heat the almonds, sugar, and butter inside a heavy skillet over medium heat. Prepare, stirring constantly, before the almonds are toasted and also the sugar is golden brown, about fifteen minutes. Stir within the vanilla. Spread on aluminum foil and sprinkle using the salt. Let awesome, after which enter small clusters.
For that whipped cream. Whip the heavy cream until fluffy. Whip within the goat cheese just until incorporated. Fold within the bananas. Spoon the mix right into a pastry bag fitted having a large straight pastry tip.
To put together: Remove a bit from the middle of each cupcake and fill the cupcake about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese and strawberry whipped cream onto the top of the each cupcake. Top each cupcake with a tiny bit of sugared almonds.
This recipe was supplied by professional chefs and it has been scaled lower from the bulk recipe supplied by a cafe or restaurant. The Meals Network Kitchens chefs haven't tested this recipe, within the proportions indicated, and for that reason, we can't make any representation regarding the results.
Recipe thanks to Marilyn Norris, Cupcake Wars 2010