I am throwing my son a luau party and wanted to make the cupcakes a little more special. I decided to add some crushed pineapple to a regular cake mix. I made some a couple of weeks ago to test it out (plus see if he liked it), but they bottoms were soggy and all the pineapple had sunk to the bottoms. Is there a trick to keep the pineapple mixed in the cake?
Hence the pineapple upside down cake. It all falls to the bottom, or you put it there, and then turn the cake right side up!
Or you might try placing the pineapple in flour before putting it in your cake. You are suppose to do this with chocolate chips so they stay in the mix, maybe it will work with pineapple?
Try tossing the pienapple lightly through sme flour first. Sometimes that helps prevent sinkage.
schreef in bericht news: snipped-for-privacy@y43g2000cwc.googlegroups.com...
I would try using pineapple that is as dry as reasonalby possible, dust it with flour. And use small chunks if I could help it.
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with flour. And use small chunks if I could help it.
Yeah that is the sensible way to do it....drain carefully and press remaining liquid but not much that you will press the pulp dry.. Then .dab with kitchen paper then .dredge it with all purpose or bread flour to soak up excess surface moisture and then fold it into the cake batter.
Another thing to consider most cake mixes uses lower protein cake flour so it cannot carry much fruit ...like in the fruit cake. .Bake it carefully as sometimes acids from the dispersed ffuit tends ooze out and to alter slightly the acid base balance of cake batter resulting in either pale cakes or darker colored ones depening on the cake mix formulation .
any kind of fruit you add to cake mix should be coated in flour first it makes it stay stable and not sink
you could always deliberatly place the pineapple in the bottom of the cake pans with a little brown suger and butter and make them in to upside down pineapple cupcakes
maybe use pineapple rings and a cherry in the middle of the ring .... just for something a little different
Tessa
also what about using chunks of dried pineapple it would give it a slightly different flavour but its not adding any extra wetness in to the cakes
tessa
"butterflyangel" schreef in bericht news: snipped-for-privacy@j33g2000cwa.googlegroups.com...
You could try that. I think they *might* get tough (too dry, because of baking heat). But if that were to happen happen, you coudl consider using them only in dough that i kind of wet, and/or presoaking them (a little or more) so that they do soften.
You could call them Pineapple Upside-Down Cupcakes, and they'll be special!!
Alan
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