I don't hate it...
Let's get this Monday started off right... with cupcakes.
This will most like rock your socks off.
Yes, that is ham and pineapple...
I fell in love with Honey Baked Hams this past Easter. I don't really go for ham unless it's theirs. Give it a try... they are pricey but so worth it.
Add Cinnamon Cream Cheese icing...
And a pineapple topper... yum.
Here's the recipe via the Cupcake project
Makes 17-20 cupcakes (If you aren't baking in ham, this recipe would produce fewer cupcakes.)
•1 3/4 C all-purpose flour
•1 1/2 t baking powder
•1/2 t baking soda
•2 t ground cinnamon
•1/4 t ground cloves
•1/4 t ground allspice
•1/2 C vegetable oil
•1/2 C honey
•3/4 C granulated sugar
•1/4 C brown sugar
•2 large eggs, room temperature
•1/2 t vanilla extract
•1/2 C pineapple juice
•1/2 C whiskey
•17-20 thinly sliced pieces of ham (I used Black Forest ham, which has those nice looking black edges.)
1.In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
2.Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey. If you use the same measuring cup and you measure your oil before the honey, it will be easier to get all of the honey out of the cup.
3.Using a strong wire whisk or in an electric mixer on slow speed, stir together to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.
4.Place one slice of ham in each well of the cupcake tin. Try to make sure that the part on the bottom and sides of the pan has no holes in it. I found that most of the slices of ham I bought had holes, so I just ensured that the holes were positioned toward the top of the cupcake tin.
5.Spoon batter into the ham, as shown in the photo above.
6.Bake at 350 F for 30 minutes or until a toothpick comes out clean. If you put this recipe into a normal cupcake liner sans ham, it will bake in about 20 minutes
GLORY.
Comments