Pineapple Marzipan Cupcakes

Name: Pineapple Marzipan Cupcakes
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 16
Cuisine: American
Ingredients: 2 teaspoons baking powder; 59 milliliters packed brown sugar; 2 Tbsps butter; 227 grams can crushed pineapple, drained; 3 eggs; 473 milliliters all-purpose flour; 198 grams package marzipan, crumbled; 16 servings Pineapple tidbits, patted dry; 227 grams semisweet chocolate, chopped; 118 milliliters sugar; 1 teaspoon vanilla extract

The recipe Pineapple Marzipan Cupcakes could satisfy your American craving in approximately 50 minutes. This dessert has 270 calories, 5g of protein, and 11g of fat per serving. This recipe serves 16. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have sugar, semisweet chocolate, pineapple, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350°. Line 16 muffin cups with paper or foil liners.

Equipment you will use

Muffin Liners

Aluminum Foil

Oven

In a large bowl, beat butter, marzipan and sugars until blended.

Ingredients you will need

Marzipan

Butter

Equipment you will use

Bowl

Add eggs, one 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.

Ingredients you will need

Crushed Pineapple

Baking Powder

Vanilla

Butter

All Purpose Flour

Egg

Equipment you will use

Whisk

Bowl

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.

Equipment you will use

Toothpicks

Oven

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.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Sauce Pan

Spread over cupcakes. Top with pineapple.

Ingredients you will need

Pineapple

Cupcakes

Spread

Equipment

Ingredients

Servings:

2teaspoons

baking powder 59milliliters

packed brown sugar 2Tbsps

butter 227grams

can crushed pineapple, drained 3

eggs 473milliliters

all-purpose flour 198grams

package marzipan, crumbled 16servings

Pineapple tidbits, patted dry 227grams

semisweet chocolate, chopped 118milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "