Thought Id try to make some cocktail cupcakes, minus the booze ( I hate alcohol in food).
First try at Pina Coladas...the plan is to have pineapple sponge with a coconut buttercream.
Chopped up lots of lovely pineapple to add to the sponge and its curdled...looks absoloutely horrid...but gave it a quick stir around and filled the cases.
Theyre in the oven now...Ill know in 8 minutes!!
Good luck, let us know how they turn out. I do my pina colada the opposite: coconut cake and pineapple filling.
Fresh pineapple contains an enzyme that does not go well with dairy products, especially milk and cream. The enzyme will break down the fats in milk/cream.
Would be interested to hear how the CC's turned out.
Use canned pineapple the next time, the enzyme has been killed by the sterilisation process and the sugar
Sorry for late response, been on my hollibobs.
The cakes were pretty awful, they tasted good - but not pineappley enough, but they didn't rise at all and were like little patties.
I used tinned pineapple - and not so much that it was all pineapple making them heavy, but obviously not enough to make them taste of pineapple!
Will try them again though as I followed a rated recipe.
Baking pineapple in a batter and getting a pineapple taste doesn't really work. It will give an additional sweetness, but not bring out a pineapple taste. And what the previous OP said is true, pineapple does not work well in a recipe with dairy products.
If you want a pineapple taste, put it in your BC. We do and it is To. Die. For.
I always add in extra bicarb when using pineaple to offset the additional acidity it provides.
Coconut cakes and pineapple BC it is then....do you chop up pineapple and just add it to the BC for the flavour or is there another trick to it?
Thanks for your helpful responses lovely people.
I used this recipe and it was ok, not great, but ok (no milk in it, coconut cream instead)
Great, will give that a go...
Have sent you a PM