Jam stuffed cupcakes are popular, but I have never seen Pineapple Jam stuffed ones in Australia. Australia produces a lot of Pineapples, but it is funny that I have never seen Pineapple Jam either. Today I made Pineapple Jam using canned Pineapple to make these cupcakes. There is something you need to know when you make Pineapple Jam.
125g Butter *softened as soft as mayonnaise
1/2 cup Caster Sugar
1 tablespoon Rum *OR 1 teaspoon Vanilla Extract
2 Eggs *at room temperature
1 & 1/2 cups Self-Raising Flour
1/2 cup Milk
12 heaped-teaspoons Pineapple Jam
1 can (420g) Pineapple Pieces
*Today I had 220g Pineapple Pieces after drained
90g Sugar *about 40-50% weight of Pineapple
*Note: I added 4 tablespoons White Sugar & 2 tablespoons Light Brown Sugar
1 tablespoon Lemon Juice
- To make Pineapple Jam, drain canned Pineapple Pieces, process Pineapple, using a stick blender or food processor, into coarse paste. Place the paste in a saucepan.
- Add Sugar and Lemon Juice, bring to the boil over medium heat, lower the heat, and simmer, stirring occasionally, until thick. *Note: As Pineapple contains very little pectin, it won’t become thicker when cools. You need to simmer until thick.
- Preheat oven to 180°C. Line a 12-hole muffin pan with cases.
- To make batter, beat very soft Butter, Sugar and Rum until creamy. Add Eggs, one at a time, and beat well until smooth. Add the sifted Self-Raising Flour and Milk, and mix to combined.
- Spoon the 1/2 mixture into each case, spread it flat, slightly thinner in the centre, place 1 heaped-teaspoon Pineapple Jam in each, then cover with remaining batter. *Note: You don’t need to cover Pineapple Jam completely. The batter will melt and cover it by itself.
- Bake for 20 minutes or until golden and cooked through. Transfer onto a wire rack and cool.