Spring pineapple cupcakes with cheese cream frosting


I’m proud to present you my first cupcakes with frosting! I’ve made cupcakes before and I also had an attempt to make a frosting but it didn’t come out too good. I almost screweded up these also! They required pineapple essence, and as I couldn’t find it, I replaced it with a little juice from the can, the juice drained too the bottom and all the thick cream that remained was for these 3 muffins 😛 so if you make this recipe don’t repeat my mistake!
These cupcakes are such a delight, with their sour lemon taste of the batter along with the delicate taste of pineapple and finally the creamy, sweet cheese frosting! It can’t get better then this! And they resemble a perfect day of spring!

• 1/2 cups or 100 g powdered sugar
• 1/2 cups(1 stick) or 115 g butter at room temperature
• 2 eggs at room temperature
• vanilla essence
• 2 tsp backing powder
• a pinch of salt
• 1.6 cups or 180 g flour
• 3 tbs or 45 ml milk
• 3 tbs cups or 40 ml pineapple juice from the can
• pineapple essence(I didn’t have)
• pieces of canned pineapple
• juice from 2 lemons to moisten the cupcakes when they are done

• 1.2 cups or 300 g cheese cream(I used Almette with cream)
• 0.25 cups or 50g powdered sugar
• 0.5 cups or 120 ml cream
• pineapple essence
• vanilla essence

• thin rings of pineapple(Cut the pineapple canned rings in 3, horizontally), set between the batter and the frosting
• sugar, fruity flavored, colored heart shapes sprinkled on top of the frosting

Preheat oven at 356 F or 180 C. Mix the dry ingredients together. Mix the butter with the sugar, add the eggs and then the dry ingredients. Mix until it’s homogenous and finally add the milk and mix a little more. Add the batter in the muffin shapes, covering only 2/3 of the volume, as they will rise. Add 3 pieces on top of pineapple on each muffin. Set to the oven for 20 min. Let them cool. Create small holes in the muffins and add a teaspoon of lemon juice inside them.
For the frosting, mix the cream. Mix the cheese cream together with the sugar add the vanilla and pineapple essences. Incorporate gently the cream into the cheese cream.
Ornate the cupcakes after they have cooled with thin slices of canned pineapple then add the composition of frosting in a sac poche and ornate on top of the cupcakes. Sprinkle with heart shapes.





I’ve made these cupcakes together with my husband: I’ve made them and he watched! And he seriously felt in love. He set his eyes on these beauties right from the beginning of their photo shooting! You can see him intrude in their universe and exploiting it to the most! The photo shooting has ended right here: “Can I just eat?” you can recognize this line in the second photo below.



And the making of…



We started our tea party in the morning sun of a beautiful spring day, with these Spring cupcakes and a Turkish Love tea – a mixture of fruits, flowers and all sorts of spices, purchased in our trip in Istanbul from the Spice Bazaar! Have a lovely spring!