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Pineapple Apple Cupcake 凤梨苹果纸杯蛋糕

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Pineapple Apple Cupcake 凤梨苹果纸杯蛋糕

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The Pen Pineapple Apple Pen (PAPP) craze has hit Singapore! While we don’t really understand what the song really means, it certainly has gave us inspiration to whip out food related to pineapple, apple and PAN!

We are certain that pineapple, apple and pan certainly has more meaning than the PAPP song itself. One of our home bakers, Joan Poh, shared with us her Pineapple Apple Cupcake recipe and this is our very first time showcasing bakes in our cooking content.

Both pineapple and apple are high in Vitamin C, which is necessary for our body as it aid us in building our resistance against harmful viruses and strengthen our immune system, and dietary fibre, which helps improve digestive system. Given the natural sweetness on both fruits, we reduce the among of sugar and transform the usually unhealthy cupcake into a healthy one.

Food preparation time: 45 mins | Cook time: 25 mins | Total time: 1 hr 10 mins

No. of serving: 6 (6 份)

Ingredients 食材

Cupcakes (纸杯蛋糕)

  • 105g all-purpose flour (105克普通面粉)
  • 4g baking powder (4克发酵粉)
  • Pinch of salts (盐)
  • 115g butter, softened (115克奶油,软化)
  • 60g castor/fine sugar (60克细砂糖)
  • 1 1/2 tsp Vanilla paste (1 1/2茶匙香草糊)
  • 1 1/2 Eggs (1 1/2 个鸡蛋)
  • 30g milk (30克牛奶)
  • 1/2 can of Pineapple 282.5g, cut into small pieces  (1/2罐菠萝片,282.5克, 切小块)
  • 1 Red apples, diced (1个红苹果,切小方块)

Cream Cheese Frosting (乳酪糖霜)

  • 112.5g Cream Cheese, softened (112.5克奶油奶酪,软化)
  • 57.5g Butter, softened (57.5克奶油,软化)
  • 1/2 tsp Vanilla paste (1/2茶匙香草糊)
  • 125g Icing Sugar, sifted (125克糖粉, 过筛)
  • 25g Milk for smoother consistency, optional (如果糖霜不够滑顺,最后倒入25克牛奶,一起拌匀。)

 Baking Directions 烹考过程 

Cupcakes (纸杯蛋糕)

  1. Set aside the Butter and Cream Cheese, allow to defrost under room temperature and roughly cut into smaller pieces. (让奶油和奶油奶酪在室温下解冻,并切成小块。)
  2. Preheat oven to 160oC (预热烤箱至16摄氏度)
  3. Line cupcake tin with 6 cupcake liners and set aside. (把6个蛋糕纸放在蛋糕烤模上,待用)
  4. In a medium bowl combine the flour, baking powder and salt, sieved. (在一个碗里筛合面粉,发酵粉和盐)·
  5. Place the butter and sugar in a mixer and beat on medium speed for 3 mins until the consistency is fluffy and sugar is dissolved. Do not overbeat it as it will cause the cake to be harden and will not rise nicely.  (将奶油和糖倒入混合器打中速3分钟,直到糖溶解,致性蓬松。不要过于打它,因为这会导致蛋糕硬化和形状不佳。)
  6. Add in vanilla paste and eggs, beat at medium speed for 1 minute. In 3 portions, pour in flour and milk in alternate sequence. Beat at the lowest speed to mix well and prevent the flour from falling onto the tabletop. (加入香草糊和鸡蛋,打中速1分钟。把面粉和牛奶分成3次加入奶油里。每次小速打匀后再加入。以最低速度拌匀,防止面粉撒落在桌面上。)
  7. Add 1 tsp of cake batter to the bottom of each cupcake liner.  Add a tsp of diced apples. Top with 1 tbsp of batter. Add in 4 pieces of Pineapple, then top it up with another tbsp of batter.  If the batter is thick, dip finger tips in water then spread. (倒入1茶匙的蛋糕糊进每个蛋糕纸杯里。添加1茶匙苹果丁。用1汤匙蛋糕糊盖上。添上菠萝块,然后再用蛋糕糊盖上。如果蛋糕糊很厚,把指尖沾上水,然后推匀。)
  8. Bake 20 – 23 minutes. Time may vary depending on oven size. To test if the cake is baked, use a tooth pick to poke through the cake. If the tooth pick comes out clean, it means that the cake is ready. (烤20  –  23分钟。烤的时间会以烤箱大小而有所不同。想知道蛋糕是否烤透?用牙签穿过蛋糕。如果在拉出牙齿时是干净的,这就表示蛋糕已经烤透。)
  9. Remove from the oven and cool it on the wire rack. (从烤箱中取出,让蛋糕冷却。)
  10. Frost with the cream cheese frosting when completely cooled. Top with a pineapple and apple (optional). (蛋糕冷却后,就能把乳酪糖霜挤上。配搭菠萝和苹果一起享用。)

Cream Cheese Frosting (乳酪糖霜)

  1. Beat cream cheese and butter for 10 seconds until it turns fluffy. (把奶油奶酪和奶油倒入混合器打中速10秒,直到蓬松。)
  2. Add the vanilla paste and mix until well combined. (添加香草湖,小速大3秒。)
  3. Add the icing sugar in 3 portions. (糖粉分3次倒入,每次小速打匀后再加入。)
  4. Store frosted goods in the refrigerator, if not consumed immediately. (如果不会立即食用,您能放入冰箱备用。)

Recipes adapted from Joan Poh, Creator of Poêlé ou Cuit au four

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