Cupcakes with Pineapple Filling and Strawberry and Goat Cheese Whipped Cream

  • Recipe courtesy of Marilyn Norris, Cupcake Wars 2010
Total Time:
1 hr 24 min
Prep:
45 min
Inactive Prep:
--
Cook:
39 min
Yield:
30 cupcakes
Level:
Intermediate

Ingredients

PINEAPPLE FILLING:
  • 2/3 cup sugar
  • 2 cups drained, crushed pineapple
  • 2 tablespoons cornstarch
  • 2 tablespoons (1/4 stick) unsalted butter
  • 2 teaspoons lemon zest
  • 1/4 teaspoon ginger
  • Pinch salt
  • 1/2 cup lemon juice
    SAUVIGNON BLANC CUPCAKES:
    • 3 1/3 cups unbleached pastry flour
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon sea salt
    • 2 cups Sauvignon Blanc
    • 1 tablespoon plus 1 teaspoon vanilla extract
    • 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
      • 2 tablespoons (1/4 stick) unsalted butter
      • 1/2 teaspoon vanilla extract
      • 3/4 teaspoon sea salt
        GOAT CHEESE AND STRAWBERRY WHIPPED CREAM:

        Directions

        Cook's Note: If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 3 cups.

        For the pineapple filling: Combine sugar, pineapple, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear. Stir in the lemon juice and cool completely.

        For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners.

        Sift the flour, baking powder, and sea salt into a medium bowl and whisk together. In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour.

        Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely.

        For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes. Stir in the vanilla. Spread on aluminum foil and sprinkle with the salt. Let cool, and then break into small clusters.

        For the whipped cream: Whip the heavy cream until fluffy. Whip in the goat cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.

        To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese and strawberry whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds.

        Note

        This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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