These muffins can be baked from both fresh and canned pineapple. They are very airy, moist, fragrant and incredibly tasty. In this case, the recipe is quite simple, since the dough is kneaded on the finished mixture for white biscuit. For stuffing, stew pineapples in butter with brown sugar, put them in molds, fill with dough and bake. When lay out ready-made cupcakes from the mold, then the mouth-watering pineapple filling will turn out to be from above. These amazing cupcakes will be a wonderful ending. праздничного Пасхального ужина. 
Time: 2 час. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pineapple weighing 1.5 kg., Peeled and core and cut into pieces of 2.5 cm. (see Note)
- 2 tbsp. l pineapple juice + 2/3 tbsp.
- 0.5 tbsp. brown sugar
- 2 tbsp. l (30 gr.) Butter, room temperature
- 3 egg whites
- 2/3 Art. water
- 2/3 Art. vegetable oil
- 1.5 tsp almond extract
- 0.5 kg mixes for white biscuit
- Special equipment: mini muffin mold with holes in the middle of 6 cells
Recipes with similar ingredients: a cupcake mix, Almond Extract, Eggs, Pineapple Juice, Pineapple
Recipe preparation:
- Place the wire rack in the lower third of the oven. Preheat the oven up to 160 ° C. Lubricate with butter and sprinkle with flour a form for mini cupcakes with holes in the middle.
- Put the pineapple in the bowl of the food processor. Grind on pulsed mode to coarse pieces. In a pan with a diameter of 25 cm. mix chopped pineapple, 2 tbsp. l pineapple juice, sugar and butter and heat over moderate heat. Periodically stirring, bring the mixture to a boil. Cook until liquid evaporated and the mixture does not begin to fry, about 10-15 minutes. Pour the pineapple mixture into the prepared pan. Note For baking can also take 1 jar (566 gr.) pineapple slices, canned in 100% pineapple juice. Drain the juice.
- In a large bowl, combine egg whites, water, and vegetable oil, almond extract, a mixture for biscuit and 2/3 tbsp. pineapple juice. Using an electric mixer, beat the dough on medium speed for 2 minutes. Pour the dough over the pineapples into forms.
- Bake for 28-30 minutes until the cupcakes begin to move away from the walls forms and do not brown on top. Cool the muffins for 15 minutes. Put a sheet of parchment on top. Turn the pan over and place on top of paper. Turn over the baking sheet with the mold and give the cupcakes cool completely, without removing from the form, about 1 hour. Then remove the cupcakes and place them on the serving plates.
