24 April 2008

mexican wedding cupcakes •




It was hard to go forward from my last post. Everyone’s comments were so kind, and I liked seeing my father everytime I pulled up my blog. But I could hear him in my head, “You’re starting to bug me, kid, get a move on!”.

I had several pineapple flowers left over from my Jousting entry, Mango Sherbet with Cardamom Cookie Cups. The little darlings devoured the sherbet and cookie cups, but left the dried fruit behind. Hmmmm. They were too pretty to let languish in their container so I whipped up these cupcakes. I adapted a recipe from The Creekside, a community cookbook. The cupcakes are dense, but moist, more on the line of carrot cake. I am not sure about other households with children, but in my home anything that has cream cheese frosting gets eaten. (We’ll see about the fruit garnish). The downside to these tasty cupcakes is that you have to keep them refrigerated. The upside is that they do not last long!

Mexican Wedding Cupcakes •

1 cup light brown sugar
1 (20-ounce) can crushed pineapple, drained well
1 cup wet okara (this is referring to the okara straight from your machine)
1-1/2 cups unbleached white flour
1/2 cup whole wheat flour
1/4 teaspoon salt
2 teaspoons baking soda
2 cups chopped walnuts

Preheat oven to 350 degrees.

In a large mixing bowl mix the brown sugar, pineapple and okara well. Add the rest of the ingredients and mix until incorporated. Line muffin tins with paper liners and fill 2/3 full. Bake for 25 to 30 minutes. Cool slightly and move the cupcakes to wire racks to cool completely. Frost with Cream Cheese Frosting. Garnish with Dried Pineapple Flowers right before serving (do not refrigerate flowers). Keep cupcakes refrigerated.

Cream Cheese Frosting •

4 ounces cream cheese (softened)
4 ounces butter (softened)
1 teaspoon vanilla
1-1/2 cups powdered sugar

Cream butter and cream cheese well. Add the vanilla and sugar and beat until smooth.


I also wanted to post the original recipe (no okara) for those who might want to try baking the cake. It looks beautiful garnished on top with overlapped Pineapple Flowers. 

Mexican Wedding Cake •

1 (20 ounce) can crushed pineapple, undrained
2 cups white unbleached flour
2 cups granulated sugar
2 teaspoons baking soda
2 cups chopped walnuts

Cream Cheese Frosting •

1 (8 ounce) package cream cheese, softened
1 (8 ounce) stick of butter, softened
2 teaspoons vanilla
3 cups powdered sugar

Mix cake ingredients together; pour into 2 greased 9-inch round layer cake pans. Bake at 350 degrees for 35 minutes. Let cool in pans. Mix frosting ingredients together; spread between layers and on top. Keep refrigerated.