Photo: Cupcakes with Pineapple Filling and Strawberry and Goat Cheese Whipped Cream Recipe
Ingredients
Pineapple Filling:
- 2/3 cup sugar
- 2 cups drained, crushed pineapple
- 2 tablespoons cornstarch
- 2 tablespoons (1/4 stick) unsalted butter
- 2 teaspoons lemon zest
- 1/4 teaspoon ginger
- Pinch salt
- 1/2 cup lemon juice
Sauvignon Blanc Cupcakes:
- 3 1/3 cups unbleached pastry flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups Sauvignon Blanc
- 1 tablespoon plus 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 4 large eggs
Sugared Almonds:
- 1 cup sliced almonds
- 1/2 cup sugar
- 2 tablespoons (1/4 stick) unsalted butter
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon sea salt
Goat Cheese and Strawberry Whipped Cream:
- 3 cups heavy whipping cream
- 3/4 cup goat cheese, room temperature, softened with the back of a spoon
- 1 cup chopped strawberries
Directions
Cook's Note: If using unbleached all-purpose flour instead of unbleached pastry flour, reduce the flour quantity to 3 cups.
For the pineapple filling: Combine sugar, pineapple, cornstarch, butter, lemon zest, ginger, and salt and cook over medium heat, stirring constantly, until thick and clear. Stir in the lemon juice and cool completely.
For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 30 cupcake liners.
Sift the flour, baking powder, and sea salt into a medium bowl and whisk together. In a liquid measuring cup, mix the wine with the vanilla extract and vanilla paste. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar, about 5 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and alternate adding the flour mixture and wine mixture, beginning and ending with the flour.
Fill the cupcake liners 3/4 full and bake until golden brown, 18 to 22 minutes. Cool the cupcakes completely.
For the almonds: Heat the almonds, sugar, and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes. Stir in the vanilla. Spread on aluminum foil and sprinkle with the salt. Let cool, and then break into small clusters.
For the whipped cream: Whip the heavy cream until fluffy. Whip in the goat cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon pineapple filling. Pipe a swirl of goat cheese and strawberry whipped cream onto the top of each cupcake. Top each cupcake with a small amount of sugared almonds.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By MeganBedford
Fort Worth, Tx
on June 24, 2012
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I thought these cupcakes were really good. Instead of having a pineapple filling, I used strawberries instead. I chopped and mashed the strawberries so that it reduced better. It was a little juicy so I strained the strawberries with a little sauce and then froze the strawberry flavor liquid and will use it for a drizzle on another dessert sometime. The frosting didn't work out well for me at all. I used mascarpone instead of goat cheese so maybe I should have just followed the recipe step by step first, THEN make different decisions the second time around. The strawberries curdled the frosting and turned it to mush and I ended up throwing it away. I had some of the heavy whip cream leftover so I whipped that up and just topped the cupcakes off with that instead. It worked! The next time I make these cupcakes (they really were delicious I'll probably use real whip cream again anyway.
By ebrooks5419
on April 06, 2012
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These cupcakes were very delicious. My friend and I made them for our co-workers birthday and everyone loved them. However, the filling recipe made way too much filling. Also, I used orange zest instead of lemon so it was not over powering with lemon. And the frosting could use a little sugar in my opinion. Not a whole lot, so that it balances out the sweetness of the cupcake. Plus the powdered suger helps to thicken the frosting. Also, I agree with the other review that you need to cook it longer. Just maybe 5min more or so.
By irishmermaid44_...
Long Beach, CA
on January 25, 2012
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I just finished making these. I made the pineapple filling first, and set it aside. Its pretty tasty, but a little to much lemon. I would lighten up on the zest a little bit, next time, It also made more than I needed, so I will use this as a relish for a ham later this week. The cupcake is good, but you WILL taste the wine, But if you read the recipe, I would expect to taste it! So if any body posts that the wine taste was to strong,,, well duh! But its good! I made about 40 cupcakes w/this and had to bake longer than the instructed time. I had to use frozen strawberries, as fresh, are really expensive this time of yr. Next time I will drain them better, as it kinda made the frosting a little to watery. But I will say that the goat cheese, whipped crm and the berries were very well balanced out. I give it a 4 star, cause its good, but not the best thing I have baked! But I will make these again.
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