Pineapple Cupcakes with Basil

This fresh pineapple sauce recipe or jam recipe to go inside the pineapple cupcakes is made from 1 cup--4 oz of chopped fresh pineapple and 1 tablespoon of sugar boiled very gently together in a pan for about 5 minutes. I then added 1/2 teaspoon of cornflour mixed with 1 teaspoon of cold water, to the pineapples and stirred well. This thickens and when cool can go inside cupcakes.
For the pineapple cupcakes recipe see labels or the previous posts, the recipe and variations are there.

Use a small sharp knife and remove a cone of cupcake from the top by cutting around the cupcakes in a small circle. Put a spoonful of pineapple sauce-jam into each cupcake. Return the cone to the top of the cupcake.

I then dusted the cupcake with icing sugar through a sieve or icing sugar dredger. I added a green glace cherry and some fresh basil leaves. It was a good combination.

I had also put cherries into the pineapple cupcake mixture so it complemented the cherry on the top. I like the green colours together.


Pineapple cupcake with green glace cherries and basil.

The cupcakes could also be sprinkled with dessicated coconut.

This could be served as a dessert with the cupcake case removed before the cupcakes are decorated. I think vanilla ice cream would go well with it.

I just thought you might like to see the bluebells which are starting to flower in our local woods. The colour is so intense especially with the sunlight on it.

Thanks for reading

Crazycupcakes