Strawberry and goat's cheese cupcakes
Play with flavours and ingredients for interesting cupcake combinations.
Ingredients
Method
To make the pineapple filling:
1) Combine the sugar, pineapple, cornflour, butter, lemon zest, ginger and salt and cook over medium heat, stirring constantly, until thick and clear.
To make the cupcakes:
1) Preheat the oven to 170C/Gas 3. Line the cups of standard-size cupcake tins with 30 paper baking cases.
To make the sugared almonds:
1) Heat the almonds, sugar and butter in a heavy skillet over medium heat. Cook, stirring constantly, until the almonds are toasted and the sugar is golden brown, about 15 minutes.
To make the goat's cheese and strawberry whipped cream:
1) Whip the cream until fluffy and then whip in the goat's cheese just until incorporated. Fold in the strawberries. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
To assemble the cakes:
1) Remove a piece from the centre of each cupcake and fill the cupcakes with about 1 tbsp of pineapple filling each.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.