Now this adventure all began with my food innovation class. Wait no it didn't, it started with me gazing at the gourmet food isle at New World for City Centre 40 minutes one Friday night (yes that is how raving my life is).
During this awe struck state I came across these packets of freeze dried fruit powders. Now this made me really quite excited as I had heard before that some cupcake shops use fruit powders to flavour their cupcakes. Now each packet was $8.99 for 40g, a bit pricey for me at the time. Fast forward to our ice cream making lab and were were in a flavour dilemma. Then it hit me, why not colour and flavour the ice cream with some of the fruit powder I found. So we ended up getting raspberry and pineapple and our raspberry chocolate fudge ice cream was a success. But alas! There was powder left over, so I took on the burden of giving it a home with the promise that I would bring out class cupcakes (which I did haha). The first lot I made were vanilla with a raspberry cream cheese icing. Boy was that icing good. It tasted like yoghurt-berry chupa chups. Ill pop a photo down below of them. I was a bit hesitant about putting the pineapple powder into the cupcake batter due to it's acidity. From this experience I would limit the amount in the batter and just knock people out with super pineappley icing, just to ensure a super fluffy sponge.
Now these powders I found at New World City Centre in Dunedin but I imagine places like Farro and Nosh should have them too. I would be surprised if they didn't. They come in all sorts of flavours, actually here is the link, explore for yourself http://www.fresh-as.com. All made here in New Zealand. Very cool I think.
Once again I took a Hummingbird Bakery Recipe for vanilla cupcakes but swapped the vanilla for a tablespoon of the pineapple powder. If you didn't have pineapple powder, hmm perhaps if you get a tin of pineapple in full syrup, drain a small amount of syrup into a sauce pan then boil it until it becomes a thicker syrup then add a tablespoon of that? I imagine that would work. Same with the icing, heat some of the juice up and add the hot juice instead of water when mixing your simple buttercream icing. Yeah that would definitely work.
Slightly altered Hummingbird
40g softened butter
140g caster sugar
120g plain flour
1 1/2 teaspoons baking powder
1 tablespoon of pineapple powder (or pineapple syrup)
1/2 cup milk
Preheat the oven to 170 degrees and line a muffin tray with 12 cases.
Beat the sugar and butter together. They won't cream but the mixture should lighten in colour. Beat until the sugar is evenly distributed and there are no lumps of butter. Sieve in the flour, baking powder and pineapple powder. Beat until a sandy consistency is achieved. Whisk the egg into the milk, pour half of it into the dry mixture. Beat until smooth then add the rest and continue to beat. Add in the syrup if needed. Beat until smooth. Spoon into cases until they are two thirds full. Bake for 20 minutes or until golden on top and a skewer comes out clean. Leave to cool on a wire rack. Once completely (!!!) cool ice them with a simple butter-icing sugar-hot water buttercream. Add a few tablespoons of the pineapple powder or replace the water with hot pineapple syrup. Sprinkle on some desiccated or threaded coconut and serve.
I piped the icing on these with a Wilton 1M tip. I piped starting from the outside, swirling in and over. Here is the tutorial that taught me how to swirl and do roses :)
and here are the raspberry ones
Any of the fruit powders could be substituted for pineapple, the raspberry I know works excellently.
I hope this encourages you to venture down the gourmet aisle and look a little bit more closely at all the wonders that lie there! :)
See you later!