What you need: Makes 12 cupcakes
For the cake
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1/4 cup butter
2 tsp vanilla extract
1/2 cup pineapple juice
pinch of salt
Filling and frosting:
1 small can - 8 oz pineapple tidbits in syrup.
1 small can - 8 oz maraschino cherries
2 cups heavy whipping cream
1/2 cup cream cheese frosting
2 Tbsp confectioners sugar
Sift together baking powder, flour and salt. Set aside. In a large bowl, beat the butter and sugar until light and creamy. Add in the eggs and vanilla. Beat until the mixture is light and frothy. Add the dry ingredients and beat on low until the mixture has no lumps. Fold in the pineapple juice and pour the mixture into a paper-lined cupcake baking pan.
Bake in a preheated oven at 350 degrees Fahrenheit for 15 minutes, or until a skewer inserted into the middle of the cupcake comes out clean. Remove them from the pans as they tend to shrink when left in the hot pan. Let cupcakes cool completely.
Next, prepare the frosting. In a large bowl, pour a cup of cold water and a tray of ice cubes. Place a smaller bowl on the bed of ice. Add in the cream cheese, whipping cream and sugar. Whip on low with a hand mixer until the mixture forms peaks. Place the frosting in an icing bag.
Cut a wedge in the cupcake and fill it with 1/2 a tsp of pineapple tidbits and syrup, then top it with whip cream. Cap off the opening with the wedge and seal it. Now frost the cake with whip cream, and top it with drained cherries and pineapple. Chill for a few hours before they are served. Enjoy!
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