Pineapple Jam Stuffed Cupcakes

Name: Pineapple Jam Stuffed Cupcakes
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 125 g Butter *softened as soft as mayonnaise; 1/2 cup Caster Sugar; 1 tablespoon Rum *OR 1 teaspoon Vanilla Extract; 2 Eggs *at room temperature; 1 & 1/2 cups Self-Raising Flour; 1/2 cup Milk; 12 heaped-teaspoons Pineapple Jam; 1 can (420 g) Pineapple Pieces; *Note: Today I had 220g Pineapple Pieces after drained; 90 g Sugar *about 40-50% weight of Pineapple; *Note: I added 4 tablespoons White Sugar & 2 tablespoons Light Brown Sugar; 1 tablespoon Lemon Juice

Hiroko Liston @hirokoliston

Melbourne, Australia

Jam stuffed cupcakes are popular, but I have never seen Pineapple Jam stuffed ones in Australia. Australia produces a lot of Pineapples, but it is funny that I have never seen Pineapple Jam either. Today I made Pineapple Jam using canned Pineapple to make these cupcakes. There is something you need to know when you make Pineapple Jam.

Hiroko Liston @hirokoliston

Saved

Ingredients

12 Cupcakes

Batter
125 gButter *softened as soft as mayonnaise
1/2 cupCaster Sugar
1 tablespoonRum *OR 1 teaspoon Vanilla Extract
2Eggs *at room temperature
1& 1/2 cups Self-Raising Flour
1/2 cupMilk
12heaped-teaspoons Pineapple Jam
Pineapple Jam
1 can (420 g)Pineapple Pieces
*Note: Today I had 220g Pineapple Pieces after drained
90 gSugar *about 40-50% weight of Pineapple
*Note: I added 4 tablespoons White Sugar & 2 tablespoons Light Brown Sugar
1 tablespoonLemon Juice

Saved

Steps

1

To make Pineapple Jam, drain canned Pineapple Pieces, process Pineapple, using a stick blender or food processor, into coarse paste. Place the paste in a saucepan.

Pineapple Jam
2

Add Sugar and Lemon Juice, bring to the boil over medium heat, lower the heat, and simmer, stirring occasionally, until thick. *Note: As Pineapple contains very little pectin, it won’t become thicker when cools. You need to simmer until thick.
3

Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
4

To make batter, beat very soft Butter, Sugar and Rum until creamy. Add Eggs, one at a time, and beat well until smooth. Add the sifted Self-Raising Flour and Milk, and mix to combined.
5

Spoon the 1/2 mixture into each case, spread it flat, slightly thinner in the centre, place 1 heaped-teaspoon Pineapple Jam in each, then cover with remaining batter. *Note: You don’t need to cover Pineapple Jam completely. The batter will melt and cover it by itself.
6

Bake for 20 minutes or until golden and cooked through. Transfer onto a wire rack and cool.