M&M is continuing our spring break theme: ALL THINGS PINEAPPLE. Yesterday, I posted a super easy No-Churn Pineapple Sorbet that is simple to make…and to die for! No ice cream maker needed.
Today’s recipe is a beautiful Frankenstein-type creation. Think of the combination: pineapple and jalapeno. Weird, right? That’s everyone’s reaction when I tell them about it. But, if you tried it, you would become a believer quickly.
It’s not spicy, per se. The jalapeno brings out a more complex flavor than just regular pineapple. Because it is cooked, the jalapeno loses a lot of its heat. If you’re concerned, just make sure the seeds aren’t in the mix! This delicious, dynamic filling is perfectly paired with a light, fluffy cupcake – its too perfect. I’m not trying to brag or anything..
I used my Homemade Marshmallow Fluff as the frosting and it’s just lighter than air! It compliments the pineapple and tropical flavors so well. I highly recommend it.
Don’t let this recipe intimidate you – it’s delicious and quite simple to make!
Malibu Rum Cupcakes with Pineapple & Jalapeno FillingPutting TogetherMalibu Rum Cupcakes with Pineapple & Jalapeno FillingCourse: Uncategorized
Adapted from The Pretty Bee
One and half cup of organic flour
Three-fourth cup of organic cane sugar
Half a teaspoon of baking soda
Half a teaspoon of sea salt
Half a cup of cold water
One fourth cup coconut rum, like Malibu
Half a cup of melted coconut oil
Two and half teaspoon vanilla
One teaspoon lemon juice
- For the Pineapple/Jalapeno Filling
One and half cup diced pineapple, preferably fresh
Half of a jalapeno, diced and seeds removed
One tablespoon of vanilla
Two tablespoon of pure maple syrup
Half a tablespoon of cinnamon (or more!)
Two to three tablespoons of coconut rum, like Malibu
- Preheat the oven to 375 degrees F. 12 cupcake liners can be lined in a muffin tin.
- Combine the dry ingredients in a big mixing bowl: flour, sugar, baking soda, and salt. Stir it up a little. In the centre of the dry ingredients, make a well. Keep it aside.
- Make sure you have all of your wet ingredients on hand. To ensure that the reaction runs smoothly, combine all of the ingredients at the same moment. Pour them into the well and stir with a wooden spoon and use some elbow grease (or use your mixer). Stir until the batter thickens and all is mixed.
- Fill the cupcake liners halfway with batter; these cupcakes puff up quite a bit. Bake for 20-25 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow for full cooling of the cupcakes.
- Filling of Pineapple and Jalapeno
- You can make this filling when the cupcakes are baki
- In a medium-sized saucepan, combine the pineapple, diced jalapeno, and maple syrup. Get the mixture to a simmer, then apply the cinnamon and vanilla. Reduce the fire to a low simmer. When the mixture has thickened to a syrupy consistency, add the rum and mix well to blend. Make sure the fruit is well cooked and the mixture is thick. Take it off the heat.
- I recommend pureeing it in a blender to make a perfect syrup. Allow it to cool entirely.
- Putting it all Together
- When the cupcakes have cooled, core them and fill with the pureed sauce. It’s absolutely delicious!
- I topped it with my Homemade Marshmallow Fluff, shredded coconut, and a dried pineapple shell, then toasted it with my creme brulee gun! YUMMY!
- Whether you’re using Marshmallow Fluff, keep the cupcakes refrigerated! It’s best if you serve/eat it the same day.
Enjoy this spring break recipe and fall in love with this flavor!