Saturday, September 5, 2009

It's Like I'm in Hawaii!

In my house, we have a borderline-creepy obsession with Psych, an awesome-sauce show
about a fake psychic, Shawn and his best friend/business partner, Gus (who we all know is the
real star). To try to soothe our pain over the lack of a new episode this week, I made these
cupcakes to get some pineapple goodness out of our weekend:Pineapple Macadamia Nut
Cupcakes with Momma's Spoonful Frosting!
These were thought of by my mom, who love-love-loves Hawaii and anything pineapple. I went for a more muffin-ish cupcake (I know, I know, the horror!) and they came out exactly the way I wanted them! Yay! The texture was nice and chewy, and the nuts added just the slightest crunch. These are a diabetic-friendly cupcake, as there is only 2 tablespoons in the entire recipe, but the frosting is what'll get you on the sugar overload! Anywho, here is the brand-spankin'-new recipe:

(Makes 12 regular cupcakes)
1/3 cup canola or vegetable oil
2 TBS granulated sugar(optional)
1 cup pureed pineapple
1/2 cup pineapple juice
2 tsp apple-cider vinegar
1 tsp vanilla extract
1-1/2 cups all-purpose flour
1-1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup macadamia nuts, coarsely chopped
1- Preheat your oven to 350 degrees Fahrenheit; line a 12-cup cupcakes pan with liners.
2- Mix your wet ingredients in a small bowl.
3- Mix your dry ingredients in the mixer bowl. Add the liquid to the dry in two batches, and mix thoroughly. Gently beat in the macadamia-nuts.
4- Fill your cupcake liners 3/4 of the way full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
5- Cool your cupcakes on a rack completely while you make your frosting!

Momma's Spoonful Frosting:
(A warning - this doesn't pipe well so spread,aq so just scoop it on.)
1/3 cup margarine(I used Earth Balance)
2/3 cup butter-flavored Crisco
1-1/3 cups confectioners sugar
1 tsp vanilla extract
1-2 tsp soy-milk (optional)
3 TBS malted milk powder (I used Carnations original)
Dash coconut extract (optional, but that's what I did this time)
1- Cream your margarine and shortening in a mixer.
2- Beat in the confectioners sugar, vanilla, and soy-milk.
3- Add in the malted milk powder(and coconut extract, if you're using it) and beat until the frosting is smooth and creamy.
4- Frost your cupcakes and enjoy!

This is the frosting that I use in my little fake vegan Twinkie-like cream canoes, and it is soooo good. It really sucks if you want to pipe it though....I usually just smear it on a cupcake right before I eat it, or I scoop some on top with a cookie scoop if I want it to look fancy-schmancy. Ha-ha! Okie-dokie then, I think I'm done with the blogging for today because my eyes hurt! Until next time, I hope you enjoy these!