Cake Recipes
Pineapple Meringue Cupcakes
Ingredients
Cupcakes
- 2 tablespoons unsalted butter (room temperature)
- 1/4 cup + 1 tablespoon granulated sugar
- 1 egg, separated
- 1/8 teaspoon vanilla extract
- 1/2 cup + 1 tablespoon all-purpose flour, divided
- 1/2 teaspoon + 1/8 teaspoon baking powder
- Pinch of salt
- 1/4 cup milk
- 1/4 cup frozen pineapple, chopped (no need to thaw)
Meringue
- 1 egg white
- 1/8 teaspoon cream of tartar
- 1 tablespoon granulated sugar
- Few drops vanilla extract
Instructions
- Heat oven to 350 degrees F. Prepare 4 muffin tins.
Cupcakes
- In a bowl cream the butter, sugar, egg yolk and vanilla extract until light and fluffy.
- Beat in 1/4 cup of the flour, baking powder and salt.
- Beat in the milk.
- Beat in the remaining flour.
- In a small bowl beat the egg white until stiff peaks form.
- Fold a small amount of the egg white into the batter.
- Fold in the remaining egg white until completely incorporated.
- Fold in the pineapple.
- Fill the muffin tins 2/3 full.
- Bake for 15 minutes - the top should just be setting.
- While the cupcakes are baking, make the meringue.
Meringue
- Beat the egg white until foamy.
- Add the cream of tarter, sugar and vanilla extract. Beat until you get still shiny peaks.
- When the cupcakes have baked for 15 minutes take them out of the oven.
- Using knife or spatula, divide the meringue topping among the cupcakes. Use a knife to pull up and make peaks.
- Return to the oven and bake for another 10 minutes. The meringue should be golden brown.