Recipe courtesy of Marilyn Norris

Cupcakes with Pineapple Filling and Strawberry and Goat Cheese Whipped Cream

  • Level: Intermediate
  • Total: 1 hr 24 min
  • Prep: 45 min
  • Cook: 39 min
  • Yield: 30 cupcakes
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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:

3 cups heavy whipping cream

3/4 cup goat cheese, room temperature, softened with the back of a spoon

1 cup chopped strawberries

Directions

  1. 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.
  2. For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners.
  3. 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.
  4. Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely.
  5. 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.
  6. 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.
  7. 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.

Cook’s Note

If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 3 cups.

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