Wednesday, April 15, 2009

Malibu & Pineapple Cupcakes

for the cupcakes:
1/2 c dried chopped pineapple
3 tbsp Malibu
1 c sweet butter, softened
1 c superfine sugar
2 c self-rising flour
1tsp baking powder
4 eggs

for the syrup:
5 tbsp Malibu
2 tbsp brown sugar

Soak the pineapples in the Malibu for 2 to 3 hours or overnight to soften them. Drain. Preheat the over to 350. Place 18 baking cups in muffin pans. Combine all cupcake ingredients in a large bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in the pineapples. Spoon batter into the cups. Bake for 20 minutes.

While the cupcakes are in the oven, combine the syrup ingredients in a pan. Over low heat, dissolve the sugar in the rum. Simmer for 5 minutes, then remove from heat. Remove pans from oven. With a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them. Remove cupcakes from pan and cool on a rack