Ingredients
- 1-1/2 cups all purpose flour
- 1-1/2 teaspoons baking powder
- 2 tablespoons Melted Butter
- 2 pounds confectioners' sugar
- 8 ounce cream cheese, softened
- 4 Eggs, plus 1 Egg Yolk
- 1 cup granulated sugar
- 18 maraschino cherries
- 1 quart #milk
- 1/2 cup crushed pineapple with juice
- 20 ounce can pineapple chunks (each chunk cut in half)
- pineapple rings (garnish, cut into wedges)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 teaspoon Pure Vanilla Extract
Ready In 45 Minutes
Servings: 18
Cooking Instructions
Step 1
- For the Cupcakes:Preheat oven to 350 degrees.Line cupcake tin with 18 cupcake liners and set aside.In a medium bowl combine the flour, baking powder and salt.Beat together the butter and sugar until fluffy.
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Step 2
- Add the vanilla and eggs one at a time until well combined.
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Step 3
- Add the flour mixture alternating with the milk.
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Step 4
- Mix until just combined.
Step 5
- Add 1 teaspoon of batter to the bottom of each cupcake liner.
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Step 6
- Add a cherry.Top with 1 tablespoon of batter.NOTE: This batter is thick. In order to spread the batter easily dip finger tips in water. Then spread.
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Step 7
- Add 4 pieces of pineapple. (that will be originally 2 chunks cut in half)Top with another tablespoon of batter.NOTE: You'll need to use the same spreading method you did for the first layer.
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Step 8
- Bake 20 - 23 minutes.Cool on wire rack in cupcake pans.Frost with pineapple cream cheese frosting when completely cooled.Top with a pineapple wedge (optional).For the Pineapple Cream Cheese Frosting:Cream together the cream cheese and butter until fluffy.
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- Length: 23 minutes
Step 9
- Add the vanilla and pineapple and mix until well combined.
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Step 10
- Add the confectioners sugar 1 cup at a time. Store frosted goods in the refrigerator.
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