Pineapple Meringue Cupcakes

To download a copy of the recipe for Pineapple Meringue Cupcakes, click HERE.

Although last week’s recipe was for a delicious dessert pastry, if there’s one thing I’ve learned while doing this site, it’s that people have a special fondness for sweet treats. This week we’ll do another, a very special cupcake that was inspired by my favorite dessert.

Pineapple Meringue Cupcakes, modeled after lemon meringue pie, not only have a fresh-made pineapple custard as the filling, but also have it incorporated into the cake itself. They’re also topped with a homemade meringue that is lightly browned to get the texture, taste and appearance just right. And if you’re thinking something so good must be terribly difficult to make, you’ll be pleasantly surprised to find they’re not at all hard to do.

 Some Cook’s Notes before we begin:

• To address the obvious question, to make lemon meringue cupcakes, just use your favorite lemon pudding instead of making the pineapple pudding.

• When making the meringue, a stand mixer is strongly recommended. Even with the stand mixer’s larger motor, the whisking takes several minutes; doing it with an electric hand mixer will take a good bit longer. (Don’t even think about making the meringue manually with a hand-held whisk. While a whisk can do a good job of beating simple egg whites until they’re fluffy, preparing a meringue requires a lot more whisking power than that.)

• While we’re on the subject of the meringue, anyone who loves lemon meringue pie has sometimes had to endure day-old meringues that are rubbery and tasteless. It’s worth noting that the topping in this recipe, a meringue adapted from Food Network Kitchens’ recipe for Lemon Meringue Frosting, retains its flavor and soft texture even days after being made. I recommend that portion of the recipe also be kept as a useful, stand-alone meringue.

• When filling the cupcake liners and applying the meringue to the cupcakes, putting the filling or meringue in a pastry bag or a plastic food bag with the corner removed can make the task much easier.

This recipe makes 12 cupcakes.

Since we’ll be using the custard both as the filling and as an ingredient in the cake, let’s make that first.

Drain two 8 ounce cans of crushed pineapple in juice well, retaining the juice. Set the pineapple aside.

Dissolve 1 packet (1/4 ounce) of unflavored gelatin (Knox or similar) in the juice.

Put two egg substitute eggs in a bowl. Add 2/3 cup sugar, 1-1/2 Tbsp flour and ¼ tsp salt, and 1/3 cup of skim milk and mix well to combine.

Heat one additional cup of skim milk in a double-boiler.

When the milk is heated, add the egg mixture to it, stirring constantly until thickened into a custard.

Pour the custard into a large bowl, add the gelatin mixture, and let cool thoroughly.

When the custard mixture has cooled, add the pineapple.

Gently fold 1-1/3 cups of fat-free whipped topping. Refrigerate for several hours (overnight is best) until the custard is firm.

Now we’ll make the cupcakes:

Begin preheating the oven to 350 degrees.

 

Blend 7 Tbsp of softened, firm textured butter substitute with 2/3 cup sugar in a bowl. Add 2 egg substitute eggs and mix well.

Sift 2 cups all-purpose flour, 1 Tbsp baking powder, and ¼ tsp salt into the bowl and mix to combine.

Mix in 1 cup of the custard and 1 tsp vanilla.

Put cupcake liners in a cupcake baking pan. Fill each of the cupcake liners 2/3 full.

Bake for 15-20 minutes, turning the tray half-way for even baking. Set aside and let cool completely before frosting.

While the cupcakes are baking and cooling, make the meringue frosting.

In the bowl of a double-boiler, mix 4 large egg whites, 2/3 cup sugar, 1 tsp vanilla, a pinch of cream of tartar, and a pinch of salt. Set the bowl onto the double boiler and continue mixing until the mixture is hot and the sugar has dissolved.

Transfer the mixture to a stand mixer and, using the whisk attachment, beat at high speed until the meringue holds stiff peaks. (This will take several minutes.)

To prepare the cupcakes:

Preheat the broiler to high.

Using a small knife, cut a core from the top of each cupcake to make a space for the filling. There should be room to put a generous teaspoon of filling inside the cupcake. Retain the cores.

Fill each cupcake with the custard.

Cut the top off of each core and use it to plug the opening in the cupcake. (Set the rest of the core aside for snacking!)

Cover the top of the cupcake with meringue frosting.

Place the frosted cupcake under the broiler only long enough for the meringue to start to brown, about 2 – 3 minutes.

To download a copy of the recipe for Pineapple Meringue Cupcakes, click HERE.

I think you’ll agree these are not cupcakes-as-usual!

Visit again next week for another tasty, kitchen-tested recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Sweet and Sour Chicken in Puff Pastry

To download a copy of the recipe for Sweet and Sour Chicken in Puff Pastry, click HERE.

For a great combination of sweet and savory, it’s hard to beat a fresh-made sweet and sour sauce. Add it to your arsenal, and you’ll find it’s a flavor combination that’s perfect for a wide range of meals.

In this recipe, we’re using it in combination with chicken to make a delectable filling for empanadas made with puff pastry, another high-value kitchen workhorse.

Your family and guests are going to love this. And when you see how easy it is to made, you’ll be very happy yourself!  

Some Cook’s Notes before we begin.

• This recipe is something of a departure from the reduced-fat recipes I usually post. While puff pastry is easy to use, has great flavor and texture, and is wonderfully versatile, its fat content is higher than I normally like to use. I’m currently looking into lower-fat alternatives; in the meantime, consider this a special treat recipe to be enjoyed occasionally.

• The tasty sweet and sour sauce we make in this recipe is very simple to make. In addition to its use as a part of this recipe, you may want to keep it handy as a stand-alone recipe for use with everything from pork to shrimp to meatballs to…well, you get the idea.

This recipe makes 8 empanadas. That’s good for 6 – 8 servings.

First, we’ll cook the chicken.

Combine 1 lb. ground chicken; ½ medium onion, diced; ½ tsp Worcestershire sauce; ¾ tsp dried thyme; ½ tsp dried sage; 1 tsp salt; and ¼ tsp fresh ground black pepper in a pan and cook over medium heat until the chicken is browned. Be careful not to overcook the chicken; you don’t want it to get too dry. Transfer the browned meat mixture to a bowl and drain the fat.

To make the filling:

Put ½ cup packed brown sugar; 1 Tbsp corn starch; a 20 ounce can of crushed pineapple in juice (not syrup); ½ cup cider vinegar; and 1 Tbsp low sodium soy sauce in the pan you used to cook the chicken. (When adding the pineapple, include the juice as well.)

Bring to a boil, stirring constantly.

Reduce the heat to a simmer, and add the browned chicken mixture back into the pan.

Simmer for about 10 minutes, stirring occasionally.

Add one small to medium green pepper, diced, to the pan. Cover, and simmer until tender, about five minutes. When done, set the filling aside to cool.

To form the empanadas and bake the pastry:

While the filling is cooling, preheat the oven to 400 degrees.

Place a puff pastry sheet (a 17 ounce package will have two) on a floured surface. Dust the puff pastry with a little flour.

Roll the puff pastry sheet to a square, 11” to 12” on each side.

Cut the rolled puff pastry sheet into four equal squares using a knife or baker’s blade.

Place some of the filling meat on the diagonal half of one of the squares. Brush some egg wash (one egg substitute egg mixed with a tablespoon of water) onto the edges around the filling.

 

Fold the other half of the square over the filling, pressing the edge with your finger.

Seal the edge with the tines of a fork dipped in flour.

Brush the sealed puff pastry with egg wash.

When all four squares have been filled and sealed, place on a baking sheet lined with parchment or a silicon baking pad.

Bake until puffed and golden, about 18-20 minutes. While the first batch is baking, use the remaining puff pastry sheet and filling to prepare the other four. When the first batch has finished baking, set them aside and baked the second batch.

Serve one (or, for big eaters, two) with a vegetable.

To download a copy of the recipe for Sweet and Sour Chicken in Puff Pastry, click HERE.

And remember: although we’ve made the puff pastry into empanadas large enough for one (or, for big eaters, two) to be a meal, making these smaller will give you fantastic hors d’oeuvres or appetizers for your next gathering!

Visit again next week for another tasty, home-cook friendly recipe! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)