Before I begin with this post, I want to thank EACH AND EVERY one of you who voted for my blog and basically everyone who takes the time to go through my blog and support me each day with your love and kind words and I am super happy to say that The Cupcake Confession was a runner up at the IFBA awards 2014 hosted by the Food Bloggers’ Association of India at JW Marriott Mumbai.
These cupcakes are dramatic and larger than life and the perfect treat when you want to forget about all your weight and health woes and simply celebrate life or something or someone special.
Where do I even begin with these cupcakes!!!!!
They are bold, fruity and a lovely contrast to all the warm, spiced goodies that we are feeding our face this fall. I am all up for some pumpkin baking (Why am I always late with the pumpkin season) but I just knew that this had to be done!
After all, you cannot ignore that tropical aroma of the pineapples as you walk by a fruit vendor selling mounds of pineapples. YOU.JUST.CAN’T!
Besides, I had grapefruit curd left after making these super delish grapefruit meringue éclairs! 😀
So yes, basically, this is a citrus fest that gets a tad rounded from the creaminess of the coconut milk in the cupcakes. The flavour of the coconut in these cupcakes is not prominent but its presence balances the acidity from these two fruits exceptionally.
Once the cupcakes are baked and cooled, their insides are scooped out with a knife to accommodate the tangy grapefruit curd and you know you can have these cupcakes just as they are but this is not an ordinary event.
We are celebrating, so this calls for mounds of frosting swirled all over the cupcake!
Sugar coma. SUGAR COMA!!!!!!!!!!
Who cares, we’re celebrating, yo! 😉
We all know how we fell in love with swiss meringue buttercream frosting when I made this intense chocolate and caramel cake to celebrate my 21st Birthday! Do you see a pattern developing?
Maybe it’s the SMB frosting that makes everything better when there is a cause for celebration.
Caramelizing the pineapples until softened and coated in luscious buttery caramel is the key to getting the bitter-tart-sweet flavour from the pineapples and because we want to flavour our SMB with these caramelized pineapples, we puree them using the chopper attachment of our stick blender and pour in the contents into the SMB towards the end, say, the last 60 seconds of the frosting making process.
Cut out some wedges off of a slice of pineapple and once you’ve frosted extra large swirls on your grapefruit curd filled cupcakes, you can add the final faux cherry *wink wink* on your cake and then faceplant into it!
These grapefruit curd and caramelized pineapple cupcakes are just what you need for any celebration.
You can prepare the curd a day ahead and can even prep the caramelized pineapple puree and freeze it the day before. Just make sure to thaw the contents and bring them to room temp before you go ahead with the frosting making process.
- 100 grams salted butter
- 100 grams caster sugar
- 2 eggs
- 1 tbsp pure vanilla extract (SEE NOTE)
- 2 tbsp coconut milk
- 125 grams all purpose flour
- 1 tsp baking powder
- 100 mls freshly squeezed grapefruit juice
- 4 eggs + 1 egg yolk
- 80 grams caster sugar
- 50 grams butter
- 225 grams fresh pineapples
- 100 grams caster sugar
- 25 grams butter
- 60 grams egg white (about 2 medium sized eggs)
- 120 grams caster sugar
- 180 grams butter
- Preheat oven to 170 degrees Celsius.
- In a bowl, cream together butter and sugar with either a hand mixer or a stand mixer until light, pale and fluffy.
- Add the eggs one at a time and beat well between each addition.
- Add the vanilla extract and coconut milk and mix well.
- Measure out the flour and baking powder and then sift it over the batter and fold it in.
- Using two spoons or an ice cream scoop, fill the cupcake liners about 2/3rds of the way and pop it into the oven at 170 degrees Celsius for about 22 minutes or until they are firm yet springy to the touch.
- A skewer inserted in the center of the cupcakes must emerge clean.
- Whilst the cupcakes are baking, make the grapefruit curd. (You can even make the curd the night before so it has an entire 8-10 hours to chill in the refrigerator.)
- For the curd, mix together the first four ingredients listed for the grapefruit curd and make a double boiler arrangement.
- Fill a saucepan with upto 2 cups of water, bring it to a boil and then reduce it to a simmer and place the grapefruit curd ingredients in a separate bowl over the saucepan.
- Heat it on medium heat constantly whisking the mixture.
- After about 5-7 minutes, you will notice the mix starting to thicken up.
- Whisk for another 3-4 minutes or until it has coated the back of a wooden spoon or a rubber spatula well.
- Take it off the heat and add in the cold chopped butter to make it silky smooth and mix well.
- Cover the curd with cling film in such a way that the film touches the surface of the curd.
- This is to avoid the curd from forming a thin skin over its surface.
- Once it comes down to room temperature (10-15 minutes) put it in the refrigerator to chill. As it cools down, it will thicken further.
- To make the caramelized pineapples, add sugar to a saucepan and let it caramelize, about 5 minutes. Do not stir the mix at this point.
- Once it has achieved a slightly golden colour, add the butter and stir well into the caramel.
- Add diced pineapples and let it caramelize until softened, about 10 minutes on medium heat.
- Once it is done, take it off the heat and using a blender, puree it to a paste.
- Let it cool.
- Measure out 100 grams and keep it aside.
- For the frosting, use the same sauce pan filled with water. Add enough water to make it occupy at least 2 inches of the bottom of the saucepan and bring it to a boil. Once boiling, reduce the heat to a simmer.
- In a very clean metal bowl, add the egg white and the sugar, place the bowl over the saucepan filled with water and over medium heat and whisk until all of the sugar has dissolved.
- You can test this by rubbing a bit of the egg white between your thumb and index finger. It should not feel gritty. If it does, whisk some more and keep checking every 30 seconds.
- Take the egg white bowl off the saucepan and start whisking it with a hand mixer or stand mixer until the sides of the bowl cool down to room temperature.
- Then gradually add in the butter whilst mixing the frosting on a very slow speed.
- Once all the butter has been added, increase the speed to high and mix for about a minute.
- Add the measured out pineapple puree and mix again on high speed for about a minute.
- Cool in refrigerator for about 5-10 minutes.
- For the assembly, take your cooled cupcakes, cut out a hole in the middle of your cupcakes, add the grapefruit curd and cover the top with the scooped out cake.
- Fill the frosting in a piping bag and ice the cupcakes. Alternately, you can even use a spoon to add the frosting to the cupcake, spreading the frosting with the back of a spoon.
- Top with cut up pineapple pieces and serve.
- You can use the leftover grapefruit curd to make these out-of-the-world grapefruit meringue éclairs.
See the bottle of your vanilla extract to know how many vanilla beans one tablespoon extract contains. The extract I use says that 1 Tablespoon of the said vanilla extract contains seeds of one whole vanilla bean. So I use a tablespoon. Depending on how strong your vanilla extract is, you may be required to use less or more.