Flourless Pineapple Cupcakes
From sheilabetsy 12 years agoIngredients
- Cupcake Batter: shopping list
- 2 eggs, separated shopping list
- 2-3/4 cup graham cracker crumbs shopping list
- 2 teaspoons baking powder shopping list
- 1/2 cup butter shopping list
- 1 cup sugar shopping list
- 1 teaspoon vanilla shopping list
- 1 cup milk shopping list
- 1 cup chopped pecans shopping list
- pineapple Topping: shopping list
- 1 cup unsweetened crushed pineapple, do not drain shopping list
- 1 cup sugar shopping list
- candied cherries, halved shopping list
How to make it
- Preheat oven to 350F. Line a muffin pan with foil liners.
- Place egg whites in mixer bowl and whip for 2-1/2 to 3 minutes, or until egg whites are stiff but not dry.
- In a small bowl mix together graham cracker crumbs and baking powder, set aside.
- In a large mixing bowl cream butter and sugar. Add lightly beaten egg yolks, and vanilla. Blend well.
- Alternately add milk and graham cracker mixture. Mix well. Stir in nuts.
- Fold in whipped egg whites.
- Fill muffin cup liners 3/4 way. Bake at 350F for 20 to 25 minutes, or when toothpick inserted comes out clean.
- Remove from oven and make the topping by bringing it's ingredients to a slow boil over medium-low heat. Boil mixture for 4 minutes, stirring constantly.
- Pour heated mixture evenly over cooked cupcakes. Place a halved cherry atop each cupcake.
- Store cupcakes in the refrigerator for up to one week. Best enjoyed when cold. May also be frozen for up to six months.
People Who Like This Dish 2
- ttaaccoo Buffalo, NY
- mommabaker Nowhere, Us
- sheilabetsy Brick, New Jersey
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