Pineapple-Plumeria Cupcakes

December 15: National Cupcake Day

Aloha! We have combined two island icons, pineapples and plumerias, to create a tasty tropical treat. Pineapples are a symbol of Hawaiian hospitality and fragrant frangipani flowers are often made into leis. We baked a basic pineapple-flavored cake and topped them with marshmallows cut as plumeria petals. These edible, brightly-colored blossoms look like the real things from afar!

Make pineapple-plumeria cupcakes for a kitschy kanikapila or luau, for a warm welcome to the winter season (especially on the mainland) and for a celebration of National Cupcake Day.

Recipe

For the cupcakes

• 1 box pineapple flavor cake mix (we used Duncan Hines brand Moist Deluxe Pineapple Supreme )
• 1/3 cup pineapple juice (we used Dole brand)
• 1 cup water
• 1/3 cup oil
• 3 eggs
• 1 cup dried/candied pineapple, finely chopped (optional)

Directions

In a mixing bowl, combine the cake mix, juice, water, oil and eggs. Blend until the batter is smooth. If using dried/candied pineapple, add to the batter and mix well.

Scoop the batter into muffin tins lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and transfer to a wire rack to cool. Yield about 2 ½ dozen cupcakes.

For the frosting

(Adapted from The Cake Mix Doctor Returns by Anne Byrn)

• ½ cup (1 stick) butter, softened
• 1 teaspoon vanilla (we used Hawaiian Vanilla Company pure vanilla extract)
• 3+ cups powdered sugar (we used C&H brand), sifted
• 3+ tablespoons pineapple juice (we used Dole brand)

Directions

Cream the butter with the vanilla until smooth. Gradually add the sugar and mix well. Add the pineapple juice to thin the frosting to a spreadable consistency. Frost the tops of the cupcakes.

For the marshmallow plumeria flowers

• 1 bag of jumbo marshmallows
• yellow food color spray (we used Wilton brand Color Mist)

Directions

Make sure that the work surface and kitchen scissors are clean and dry. Lay waxed paper down and sprinkle a bit of powdered sugar to prevent stickiness. Cut four times through a marshmallow to create five petals. Arrange on top of the frosted cupcake. Carefully spray the food color in the center of the plumeria. Store covered at room temperature until ready to serve.

Notes

• Plumeria is commonly called frangipani outside of the United States. The flower is not to be confused with the food-based Italian frangipani (almond cream filling) or French frangipane (pastry batter).
• If a pineapple flavor cake mix is unavailable, use a yellow cake mix and substitute pineapple juice for the water.
• Thanks to Lisa L. for the vanilla extract from the Big Island.
• Thanks to Ninang Rosario C. for the handcrafted clay frangipani bouquet. It was a realistic reference point for the picture of the plumeria marshmallows.