Open your eyes look up to the sky and see...

I adore pineapple, and while it does not provide for a lovely tart topping I chose to bake the next best thing...Cupcakes. Pineapple (Ananas comosus), a tropical plant with edible multiple fruit consisting of coalesced berries, named for resemblance to the pine cone, is the most economically important plant in the Bromeliaceae family. Pineapples may be cultivated from a crown cutting of the fruit, possibly flowering in 20-24 months and fruiting in the following six months. The word "pineapple" in English was first recorded in 1398, when it was originally used to describe the reproductive organs of conifer trees (now termed pine cones). The term "pine cone" for the reproductive organ of conifer trees was first recorded in 1694. When European explorers discovered this tropical fruit, they called them "pineapples" (first so referenced in 1664 due to resemblance to what is now known as the pine cone).In the scientific binomial Ananas comosus, ananas, the original name of the fruit, comes from the Tupi word nanas, meaning "excellent fruit", as recorded by André Thevet in 1555, and comosus, "tufted", refers to the stem of the fruit. Other members of the Ananasgenus are often called "pine", as well, by laymen. I will save the history of the cupcake for another post. Until then, I encourage you to bake a batch of these delicious cupcakes that will rival any pineapple upside down cake.

Caramelized Pineapple Cupcakes

4 cups fresh pineapple, chopped into 1/2 inch chunks

1 cup brown sugar, packed

2 teaspoons grated fresh ginger

3 tablespoons butter

1 teaspoon vanilla extract

1 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/2 cup white sugar

2 teaspoons vanilla extract

2 eggs

1 egg white

1/2 cup coconut milk

2 sticks butter, softened

3 cups powdered sugar

Reserved pineapple caramel, cooled completely

1 teaspoon vanilla

Preheat the oven to 350. Line a muffin tin with paper or foil liners.

To make the caramelized pineapple: In a large pan over medium heat, cook the pineapple, brown sugar, and ginger until caramelized, approximately 15-20 minutes. Once caramelized, remove the pineapple from the pan with a slotted spoon, taking care to drain it well and set it aside.

Continue cooking the reserved juices in the pan until bubbling and deep golden, approximately 5 minutes. Remove from the heat and whisk in the butter and 1 teaspoon vanilla. Set the mixture aside to cool.

To make the cakes:

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer or with a hand mixer, beat the butter with the sugar until light and fluffy. Reduce the speed and add the eggs, one at a time. Add the egg white and 2 teaspoons vanilla and beat until combined.

On low speed, incorporated half the flour mixture into the butter mixture and beat until mostly blended. Pour in the coconut milk and continue mixing. Pour in the last of the flour mixture and continue mixing until the mixture is well combined. The batter will be thick and sticky.

Divide the batter amongst the lined tins, filling 2/3 full. Top the batter with the 1-2 tablespoons of the caramelized pineapple, poking the pineapple down just under the batter. Bake for 20-25 minutes, until light golden and a cake tester comes out clean. Allow the cakes to cool.

To make the frosting:

In the bowl of a stand mixer or with a hand beater, beat the butter until fluffy. While the mixer is going, pour in the caramel and beat until combined. Beat in the sugar and one teaspoon vanilla until the frosting is well-blended and fluffy.

Until tomorrow...Peace.