It’s Spring here…. sunshine everywhere and the temperature is getting warmer! Which means tropical fruits and lots of them! I picked up a pineapple and mango just thinking we’d cut them open and eat them. But then I thought… woah, wait… I can make CUPCAKES out of them!
So, I came up with these. Now, they didn’t quite rise like I wanted them to, so I’ll have to tweak the recipe a little if I make them again to change the ratio of flours/baking powder to create a better rise. But… they were SO moist and so full of flavor! I brought some to all my neighbors and they all loved them!! One of them said it tasted like Hawaii!
They are a pineapple cupcake with chunks of yummy pineapple baked in topped with a mango buttercream with chunks of mango garnished with two pineapple wedges and a tropical umbrella!
Whip up a batch of these, relax on your back porch with your sunglasses and relax… day dream yourself to Hawaii with these Aloha Cupcakes!
Aloha Cupcakes – Pineapple cake toppled with mango buttercream
Makes approx 32-36 cupcakes
12 tbsp (1 ½ sticks) butter, room temp
1 ½ cups sugar
4 egg whites
½ tsp vanilla
½ cup sour cream
½ fresh pineapple, diced (about 1 cup)
3 cups sifted cake flour
1 tbsp + 1 tsp baking powder
½ tsp salt
1 cup milk
- Preheat oven to 375 F degrees. Line cupcake tin with liners.
- In a medium bowl, sift together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar.
- One at a time, mix in the egg whites. Whip until light and fluffy. Scrape the sides of the bowl.
- Add the vanilla and sour cream and mix to incorporate.
- Add ½ cup of the pineapple and all the juice of the entire 1 cup. Reserve the last of the pineapple for later. Mix until combined. Scrape the sides of the bowl.
- In thirds, add the flour mixture to the egg and sugar mixture. Mix only until combined, making sure to scrape the sides. Between each addition, add half the milk.
- Fold in the remaining pineapple chunks.
- Fill cupcake liners 2/3 full with batter. (See *Tips & Tricks* below)
- Bake for 15-18 minutes or until a toothpick comes out clean. Rotate pan after 10 minutes of baking to ensure evenness.
- Cool in pans for 5 minutes before removing to wire rack to cool completely.
*Tips & Tricks*
If you fill your cupcake liners up too high with batter, sometimes it can cause them to be flat and spill over the edges when baking. To ensure a nice, round dome, fill your liners no more than 2/3 full.
1 cup (2 sticks) butter, room temperature
2 lbs powdered sugar, sifted
½ tsp vanilla
¼ cup heavy cream
½ cup finely chopped fresh mango and the juices (you could even run them through your food processor to get them chopped up really fine)
- Cream butter in a large bowl.
- Add sifted powdered sugar 1 cup at a time, mixing thoroughly until creamy; Scrape the sides of the bowl. If necessary, add 1 tbsp of the cream to help smooth out the mixture.
- Add the vanilla and mango with juices about half way though adding the powdered sugar.
- Slowly add the remaining cream. You may or may not need all of it or more. Add it slowly until you get your desired consistency.
- Mix on high for 5 minutes until creamy and fluffy.