Pineapple mojito cupcakes
MAKES 12-14
For the pineapple curd
4 large free-range egg yolks
65g granulated sugar
80ml pineapple juice or nectar
1tbsp cornstarch
2tbsp double cream
85g butter
For the cupcakes
2 large free-range egg whites, at room temperature
200g granulated sugar
2tbsp butter, at room temperature
60ml vegetable oil
1tsp vanilla extract
60ml buttermilk, at room temperature
60ml sour cream, at room temperature
190g plain flour
1½tsp baking powder
½tsp bicarbonate of soda ½tsp salt
For the frosting
225g butter, at room temperature
360g icing sugar
½tsp vanilla extract
2tbsp lime juice
2tsp lime zest
½tsp mint leaves, minced, or ¼tsp mint extract
A pinch of salt, optional
To garnish
1 whole fresh pineapple (for the pineapple flowers)
Lime zest
Mint leaves
1 For the pineapple curd, place the egg yolks, sugar, pineapple juice, cornstarch and cream in a saucepan and whisk by hand to combine. Cook the mixture over a low-medium heat, whisking constantly, until the mixture becomes thick, 5-10 minutes.
2 Remove the curd from the heat and immediately strain it through a finemesh sieve over a bowl by pushing the curd with a spoon or rubber spatula. Discard any small pieces of cooked egg left in the sieve. Add the butter and whisk until completely melted. Place the curd in an airtight container and refrigerate for at least two hours or overnight.
3 For the cupcakes, preheat the oven to 180°C/gas Mark 4. Line a 12-hole muffin tin with liners.
4 In a stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, add the egg whites and sugar. Beat until the mixture is thick and fluffy, two minutes. Add the butter and oil, then mix again. Add the vanilla, buttermilk and sour cream and blend together. Add the flour, baking powder, bicarb and salt and blend until smooth.
5 Scoop the batter into the tin, filling the wells halfway to three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the centre of a cupcake comes out clean or with a few crumbs. Cool the cupcakes completely on a wire rack before frosting them.
6 For the frosting, add the butter to a stand mixer or a large mixing bowl with a hand mixer and beat until smooth.
Add the icing sugar, vanilla, lime juice, lime zest, minced mint leaves and salt, if using, beating until incorporated.
7 For the pineapple flower garnish, preheat the oven to 100°C/gas Mark ¼. Cut the top and bottom off the pineapple with a sharp knife. Cut off the outer skin with a knife. Carefully remove as many of the eyes (dark spots) as you can from the pineapple using a knife or a melon baller. Do not cut into the pineapple excessively. Slice the pineapple as thinly as possible, then place the slices onto paper towels to remove most of the moisture. Continue to pat with more paper towels until dry.
8 Place the pineapple slices onto a parchment-lined baking tray and bake for one hour. Turn each pineapple slice over and bake for one more hour. Remove the pineapple slices from the baking tray and place into a cupcake tin. Press the centres of the pineapple slices into each cupcake well, so that the pineapples start to look like flowers. Let the slices finish drying overnight on the kitchen work surface, uncovered.
9 Use an apple corer or a knife to cut the centre out of the cupcakes about threequarters of the way down. Add the pineapple curd to a piping bag and cut off the tip. Pipe the filling inside of the cupcake, then place the top back on.
10 Add the frosting to another piping bag with a large round piping tip, then pipe on top of the cupcake in a circular motion. Garnish with lime zest, mint leaves and a pineapple flower.