Hawaiian Cupcakes

Bell-View’s Taste the Fruit 1st Preserves is perfect for your morning toast but did you know that it could also be used for baking? We’ve adapted this recipe to make a decadent dessert that’s dangerous to keep around your house for too long! It’s sure to satisfy your sugar cravings!

Ingredients:

Cupcakes

  • 1/3 cup vegetable oil

  • 1/2 cup sugar

  • 1 egg

  • 1 1/4 cups flour

  • 1 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/2 tsp. salt

  • 1/4 cup milk

  • 1/2 cup Pineapple Preserves

  • 1/3 cup canned pineapple

  • 1 tbsp. flour

Frosting

  • 1 cup butter, softened

  • 1 tsp. vanilla

  • 3 cups powdered sugar

  • 5 tbsp. Pineapple Preserves 

Directions:

  1. Heat oven to 350F. Line 12 cupcake tins with liners.

  2. In the bowl of a mixer, mix together the vegetable oil and sugar. Beat in the egg.

  3. In another bowl, mix together the flour, baking powder, baking soda and salt. 

  4. To the sugar mixture, add 1/3 of the flour mixture. Then add half of the milk. Add another 1/3 of the flour, the rest of the milk, then the remaining flour. Mix just until combined. Fold in Preserves.

  5. In a small bowl, combine the canned pineapple and flour. Fold into the batter. Fill the cupcake tins 2/3 full with the mixture and bake until a tester inserted in the center comes out clean, 25-30 minutes. Cool completely.

  6. To make the frosting: In the bowl of a mixer, cream together all of the ingredients. Pipe onto cooled cupcakes.

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