PINEAPPLE MARZIPAN CUPCAKES

Pineapple Marzipan Cupcakes image

The marzipan is subtle in these cupcakes, but oh so good. I've also made this recipe in a loaf pan. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Time 50m

Yield 16 cupcakes.

Number Of Ingredients 13

Ingredients

3/4 cup butter, softened
1 package (7 ounces) marzipan, crumbled
1/2 cup sugar
1/4 cup packed brown sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 can (8 ounces) crushed pineapple, drained
TOPPING:
8 ounces semisweet chocolate, chopped
2 tablespoons butter
Pineapple tidbits, patted dry

Steps:

Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. , In a large bowl, beat butter, marzipan and sugars until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Fold in crushed pineapple. Fill prepared cups two-thirds full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small heavy saucepan, melt chocolate and butter over very low heat; stir until smooth. Cool slightly until mixture thickens to a spreading consistency. Spread over cupcakes. Top with pineapple.

Nutrition Facts : Calories 326 calories, Fat 17g fat (9g saturated fat), Cholesterol 66mg cholesterol, Sodium 136mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.