Pineapple Marzipan Cupcakes Recipes

PINEAPPLE MARZIPAN CUPCAKES

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. , In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple. Fill prepared cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small heavy saucepan, melt chocolate and butter over very low heat; stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes. Top with pineapple.

PINEAPPLE CUPCAKES

Steps:

• Preheat oven to 350°F Line muffin pan with paper liners.
• In a small bowl, mix together flour, baking powder and salt.
• In a large bowl, whisk together sugar, oil and egg until smooth. Alternately whisk in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in pineapple.
• Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting, if desired.

PINEAPPLE & MARZIPAN CAKE (ANANAS-MARZIPANKUCHEN)

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
• Add the marzipan and continue to stir until smooth.
• Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
• Add the pineapple chunks and stir into the dough.
• Pour into a greased loaf pan that has been lined with baking paper.
• Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
• Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
• Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
• Allow to cool before removing from tin.
• If you want you can cover with ganache, but it's great without.