Pineapple & Chili Cupcakes

Traditional Mexican Pineapple Chili Cupcake.

Ok, maybe the Pineapple Chili cupcake isn't exactly traditional Mexican food, but eating pineapple with chili certainly is, so why don't we skip over the new interpretation and enjoy it?! I know I am.

A pineapple cupcake with chopped orange jalapeño bits and a light little cloud of pineapple cream cheese frosting to mute the heat (and a little hot caramelized pineapple on top!) are just what Mexicans would eat day in and day out, you know, if they traditionally ate cupcakes.

Pineapple cupcake batter with innocent little sprinkles (of JALAPEÑO!)

Where did this need to start including even vegetables in cupcakes begin? Why Iron Cupcake: Earth, of course!

There's voting (between August 31st and Setpember 4th at No One Puts Cupcake in a Corner) and prizes, and of course the cupcakes themselves, how can you top that!

The donors of the prizes include: Hello, Cupcake; Head Chefs; Taste of Home; Cupcake Courier; Jessie Steele and Cake Spy (from Seattle!).

So if you like heat and if you like cupcakes, check us all out here starting next Sunday.

Pineapple Chili Cupcake Recipe (basis for recipe)

1/2 cup butter or margarine
1/2 cup sugar
1 cup flour
1/2 teaspoon of baking powder
2 eggs
1/2 teaspoon of vanilla
2 small orange jalapeños finely chopped (reduced or increased depending on level of hotness desired)
1/4 cup of fresh pineapple put through a blender.

Cream together the sugar and butter or margarine. Add the eggs one at a time and beat. Add the vanilla. Add the flour and baking powder and mix together. Add the pineapple and mix.

Fill the pan just over half full. Makes about 50 mini cupcakes. Cook at 375F for 10 minutes

Pineapple Cream Cheese Frosting Recipe
8 oz cream cheese
1 1/2 cups powdered sugar
1/3 cup fresh pineapple put through a blender

Mix.