Saturday, May 14, 2011

Pineapple Sage Cupcakes

I'm so happy that my little herb garden is in full bloom. I planted the regulars like basil and oregano but I also veered off the beaten path and bought some pineapple sage and cinnamon basil that day, mainly because they smelled so good. I figured that I would find something to do with them when the time came to use them.

I was looking through a new cookbook that I just received called "Southern Living Big Book of Cupcakes". In it there's a recipe for Lemon Basil Cupcakes that convinced me that I could use my pineapple sage to flavor some cupcakes of my own.

The results were light, airy cupcakes with a hint of pineapple. I used pineapple in the cupcakes to add to the flavor of the pineapple basil since the flavor of the pineapple basil is so faint when you cook or bake with it. Whole wheat flour adds a bit of nuttiness to the cupcakes, too.

Pineapple Sage Cupcakes
inspired by Lemon Basil Cupcakes from 
Southern Living Big Book of Cupcakes

3/4 c. milk
1/4 c. unsweetened pineapple juice, reserved from can of pineapples
1/3 c. unsweetend pineapple chunks, crushed or cut into very small pieces
4 tbsp. pineapple sage, chopped into small pieces
1 c. butter, softened
1 c. sugar
4 large eggs
1 1/2 c. all purpose flour
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt 

Preheat oven to 350* Line cupcake pans with papers for 24 cupcakes and set aside.

Stir together milk and pineapple juice.

Crush pineapple chunks in a food processor or cut the chunks into very small pieces. Add to the milk and pineapple juice.

Cut pineapple sage into small pieces. Stir into the pineapple mixture and then set the bowl aside until you have finished mixing the dry ingredients.

Beat the butter and sugar together until light and fluffy. Add eggs, one at a time, until combined.

Combine flours, baking powder and salt. Mix in butter mixture, alternating with pineapple mixture, mixing just until everything comes together resembling a cake batter.

Fill cupcake liners 2/3 full - do not over fill. These cupcakes do not rise too high.

Bake for 14 - 15 minutes or until the edges of the cupcakes turn light brown.

Cool in pans for 2-3 minutes. Remove cupcakes to cooling racks to cool completely.

Dust with powdered sugar before serving.

Linking up with:

Cupcake Tuesday at Hoosier Homemade

1 comment:

  1. These look amazing! Love the idea of using the herbs!
    Thanks for sharing on Cupcake Tuesday!