I had leftover homemade pineapple jam after last Idul Fitri. Homemade? Did I make it myself? No. Someone made it at her home and I just bought it, hehe! I made Nastaart (pineapple jam filled cookies) with it for the Eid day.
So yesterday, buttercake is the one thing I thought I could make it easy and quick. I remember the jam in the fridge, with previous recipe, voila: cupcake-shaped-nastaart!
The blend of butter and pineapple jam is sweeeet! The butter and yogurt made the cake easily melt in the mouth.
The filling is easy, because the homemade jam is very thick like paste so I can mold into small balls with my hand, then mix them in the batter with spatula.
So quick, so yummy.
Ananas Cupcake
Ingredients:
1 1/4 cup flour
150 gr butter
2/3 cup sugar
2 eggs
125 gr yogurt
1 tbsp homemade thick pineapple jam
More thick homemade pineapple jam, about probably 50-100 grams. it's really up to you ;)
Direcions:
- Preheat oven on 180C
- Line cupcake tins with liners.
- Beat margarine and sugar with electric mixer til the color turn to pale.
- Mix in eggs, one by one until quite fluffy-er.
- Mix in 1 tablespoon of pineapple jam, mix just to spread.
- Mix flour and yogurt in with spatula, alternating each.
Now, there are 2 ways:
1. Good way: pour in with spoon the batter in the liner, then fill in with jam, then cover it with batter.
2. My way: pinch the jam into small balls, and throw them into the batter. mix with spatula to spread them. Than, pour in the batter into the liner, make sure each liner has at least one ball ;)
- Bake for about 20-30 minutes or until it passed the poking test.
- Get it out of the oven. Eat!
Oops, sorry I bite it :p
