My roommate Lila and I decided to host a small fundraiser for Haiti. Brooklyn Brewery donated several cases of beer, and I made dozens of cupcakes: Boston Cream Pie, PB & J, Pineapple Malt, Citrus Strawberry Shortcake, and Reverse Reeses. The PB & J’s won first place in the “plain flavor” category
in last year’s Cupcake Bakeoff sponsored by Brooklyn Kitchen. The recipe for those is posted in my other blog. But, one of my recent favorite cake creations has been Pineapple Malt, inspired by Sam’s favorite milkshake. I’ve posted that
These, like many of my cupcakes, are a variation on a simple 1-2-3-4 cake recipe.
- 1/2 cup butter, at room temperature
- 1 can of coconut milk, separated
- Spiced rum
- 2 cups sugar
- 3 cups cake flour, sifted
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs (at room temperature)
- 1 teaspoon coconut extract
- Dash of cinnamon
Separate the dense coconut fat from the liquid coconut milk. In a large bowl, cream coconut fat, butter and sugar. In a separate bowl, mix dry ingredients (flour, salt, baking powder, cinnamon). Add eggs, one at a time, to butter-coconut- sugar mixture. Add coconut extract. Pour the reserved coconut milk into a one cup measuring cup. Add rum until it reaches one full cup. Alternate adding this liquid and the flour mixture into the main mixing bowl. Mix well.
- 2 cups of finely diced fresh pinapple (canned, in its own juice can be substituted)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1/4-1/2 cup of sugar (to taste)
- 2 teaspoons cinnamon, or to taste
In a small saucepan, mix lemon juice and cornstarch until Smooth, Add pineapple, 1/4 cup sugar and cinnamon over medium heat, until mixture begins to thicken. Add more sugar if necessary. It won’t be as thick as a jelly, but some of the liquid will cook off. If you are making mini cupcakes, add this right to the batter rather than using it as a filling. Otherwise, follow the instructions below for assembly.
- 1 1/2 cups (3 sticks) unsalted butter
- 1 1/2 cups confectioners sugar
- 3/4 – 1 cup malted milk powder
- 1/2 cup milk, at room temperature
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Cream butter and sugar, then beat at a high speed until light and fluffy. Add the remaining ingredients, beating at a slow speed until well incorporated. Beat at a higher speed for about 3 minutes, until frosting is light and creamy.
Preheat the oven to 350. Line a muffin/ cupcake pan with wrappers. Fill each wrapper halfway, add a spoonful of filling in each, and cover with batter. Bake for 18-22 minutes. Cool, frost, and garnish with shredded coconut.
Makes 2 dozen cupcakes. If making minis, bake 8-12 minutes; makes about 4 dozen.