White buttermilk cupcakes with pineapple filling and cream cheese frosting

Ingredients

1) White Buttermilk Cake:

• 1 cup shortening
• 3 cups sugar
• 2 cups buttermilk
• 4 cups sifted cake flour
• 4 egg whites, beaten stiff
• 3 tsps baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla

2) Pineapple Filling:

• 1/2 cup white sugar
• 4 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 egg
• 1 cup diced fresh pineapple
• 3/4 cup pineapple juice
• 1 tablespoon butter

3) Cream Cheese Frosting:

• 1 pkg ( 8 oz) cream cheese, room temperature
• 1/4 cup butter
• 1 tsp vanilla
• 1 cup confectioners sugar

You may like

Cinnamon rolls and its vanilla cream cheese frosting

Preparation

• 1) White Buttermilk Cake:
  Cream shortening and sugar. Add about 1/2 cup of the buttermilk and beat until fluffy. Sift dry ingredients and add alternately with the rest of the buttermilk. Add vanilla. Fold in stiffly beaten egg whites. Bake as cupcakes at 350 degrees for about 35 minutes. Test with toothpick for doneness.
• 2) Pineapple Filling:
  In the top of a double boiler over simmering water, combine sugar, flour and salt. Stir in egg, pineapple and pineapple juice. Cook, stirring frequently, until mixture has thickened. Stir in butter. Remove from heat and allow to cool.
• 3) Cream Cheese Frosting:
  Let cream cheese and butter warm to room temperature. Beat them together and add vanilla. Gradually beat in sugar.

Report a mistake in the recipe text