Flicks and Eats

Life is like a box of cupcakes…

Chicago Deep Dish Pineapple Cupcake


Rachael’s Colossal Chicago Deep Dish Pineapple Cupcake (with pineapple filling)

One of my New Year’s resolutions was to bake a giant cupcake. Like many of my other resolutions, it only took me six months to attempt. Most importantly, I did it and was successful! My friend Guyla inspired me to enter an online cupcake contest hosted by Instructables in which you submit step-by-step photos of how to make your cupcake. Since it’s an online contest, I had to think of a cupcake idea that would stand out. I thought a giant cupcake would literally stand out (check out the ruler in the picture). In addition, I wanted to think of an idea that would represent Chicago. Ultimately, I baked a colossal pineapple cupcake (with pineapple filling) that looked like a Chicago deep dish pizza. Cupcakes and pizza, two of my favorite things.

You could use this recipe to make normal-sized cupcakes or you can go all out and make the colossal version. It’s great for a small get-together or party. Let me warn you, it takes a while to decorate. It serves 6 to 8. You can find metal or silicon baking molds for a giant cupcake at Bed, Bath, & Beyond.

Pineapple Cake Ingredients:
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, softened
1 cup sugar
3 eggs
¾ cup milk
2 teaspoons vanilla
½ cup crushed pineapple, drained

Directions for giant cupcake:
– Preheat oven to 350°F.
– Grease baking molds.
– In bowl, combine flour, baking powder, and salt with a wire whisk.
– In a separate bowl cream the butter and sugar until light and fluffy.
– Beat in eggs, one at a time.
– Add vanilla and mix until completely combined.
– Slowly add flour alternately with milk.
– At the end the batter should be smooth.
– Stir in the crushed pineapple until well incorporated.
– Bake the bottom mold for 50 minutes and the top mold for 40 minutes.

Pineapple Cake Filling Ingredients:
½ teaspoon salt
3 tablespoons cornstarch
½ cup sugar
1 tablespoon sugar
1 (20 ounce) can crushed pineapple, packed in its own juice
3 tablespoons butter

Directions for filling:
– In heavy saucepan combine cornstarch, all of the sugar and salt.
– Add pineapple with juice and mix well.
– Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
– Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it’s “milky” look.
– Remove from heat and add butter, stirring to melt.
– Let cool then store in refrigerator.

Fondant Ingredients:
1 tablespoon unflavored gelatin
¼ cup water
½ cup corn syrup
1 tablespoon vegetable oil
2 tablespoons shortening
8 cups confectioners’ sugar
¼ cup cornstarch, for rolling out the dough

Directions for fondant:
– Place gelatin and water in a small saucepan over low heat. Stir until gelatin is melted. Remove from heat.
– Combine the corn syrup, vegetable oil, shortening, and confectioners’ sugar in the bowl of a stand mixer. Turn the mixer on low, and add the gelatin mixture. Beat on low speed until a paste is formed.
– To use, roll the fondant to ¼ inch thickness, using cornstarch to coat the work surface and the rolling pin. Transfer fondant by rolling it around the rolling pin. Place fondant over cake and unroll it, stretching it into place as necessary. Use a paring knife to cut away the excess. Store unused fondant in an airtight container.

Ingredients for decorating:
Vanilla frosting (dyed red) for sauce
Circle cutouts of strawberry fruit roll-ups for pepperoni
Shredded coconut for cheese
Dried pineapple pieces for pineapple

Order of events: I baked the cake, made the filling and fondant while the cake cooled, filled the bottom part of the cake with the filling, and set it aside. With food coloring, I dyed the fondant a light tan, rolled it out, and draped it over the top portion of the cupcake. I used a vanilla frosting to adhere the bottom and top portions together. I used the same vanilla frosting (dyed red) for sauce and then topped the whole thing off with shredded coconut, strawberry fruit roll-up circle cutouts, and dried pineapple pieces. Voila! Actually, it wasn’t that easy, especially since this was my first time using fondant. A memory that will last a lifetime or at least until this whole thing is consumed.

Though my colossal masterpiece took a bit of time to construct, I had a good time experimenting with new recipes and I’m sure my friends will thank me tomorrow (since they get to partake of pineapple-ly goodness). If you have any questions about this recipe, feel free to ask in the comments section. Best of luck, cupcake bakers. Go get ’em!

posted by Rachael in Recipes and have No Comments

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