honey baked ham cupcakes & candied pineapple tops

Name: Honey Baked Ham Cupcakes & Candied Pineapple Tops
Prep time: 1 h 30 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 3/4 cup(s) all-purpose flour; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 2 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground cloves; 1/4 teaspoon(s) ground allspice; 1/2 cup(s) vegetable oil; 1/2 cup(s) honey; 3/4 cup(s) sugar; 1/4 cup(s) brown sugar; 2 large eggs, room temperature; 1/2 teaspoon(s) pure vanilla extract; 1/2 cup(s) pineapple juice; 1/2 cup(s) whiskey (i used jack daniels); 17 to 20 - thinly sliced pieces of ham (i used black forest ham, which has those nice looking black edges.); CINNAMON CREAM CHEESE FROSTING; 8 ounce(s) cream cheese, room temperature; 1/4 cup(s) unsalted butter, room temperature; 1 teaspoon(s) pure vanilla extract or vanilla bean paste; 1 1/2 teaspoon(s) cinnamon (add more to taste); 2 to 3 cup(s) powdered sugar (add more or less to make it a stiffness that you like); CANDIED PINEAPPLE; 3 cup(s) water; 1 cup(s) sugar; 24 - pineapple rings (i used the kind from the can, but fresh pineapple would also work.)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

As far as I know, this is the first cupcake recipe baked in ham ever developed. I baked a honey cake inside of a piece of ham to recreate a flavor of honeyed ham. What surprised people the most about the cupcakes in ham was that the ham flavor was not strong – some even said they couldn’t taste it. The best cupcake bites are the ones with all of the components – pineapple, frosting, ham, and cake. So, don’t be shy; primally tear through both the ham and pineapple to achieve cupcake nirvana.

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yield serving(s)

prep time 1 Hr 30 Min

cook time 30 Min

method Bake

Ingredients For honey baked ham cupcakes & candied pineapple tops

1 3/4 c

all-purpose flour
1 1/2 tsp

baking powder
1/2 tsp

baking soda
2 tsp

ground cinnamon
1/4 tsp

ground cloves
1/4 tsp

ground allspice
1/2 c

vegetable oil
1/2 c

honey
3/4 c

sugar
1/4 c

brown sugar
2 lg

eggs, room temperature
1/2 tsp

pure vanilla extract
1/2 c

pineapple juice
1/2 c

whiskey (i used jack daniels)
17 to 20

thinly sliced pieces of ham (i used black forest ham, which has those nice looking black edges.)
CINNAMON CREAM CHEESE FROSTING
8 oz

cream cheese, room temperature
1/4 c

unsalted butter, room temperature
1 tsp

pure vanilla extract or vanilla bean paste
1 1/2 tsp

cinnamon (add more to taste)
2 to 3 c

powdered sugar (add more or less to make it a stiffness that you like)
CANDIED PINEAPPLE
3 c

water
1 c

sugar
24

pineapple rings (i used the kind from the can, but fresh pineapple would also work.)

How To Make honey baked ham cupcakes & candied pineapple tops

1
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and allspice.

2
Add oil, honey, sugar, brown sugar, eggs, vanilla, juice, and whiskey.
3
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.
4
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.
5
Place one slice of ham in each well of the cupcake tin.
6
Try to make sure that the part on the bottom and sides of the pan has no holes in it.
7
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.
8
Spoon batter into the ham, as shown in the photo.
9
Bake at 350 F for 30 minutes or until a toothpick comes out clean.
10
Cinnamon Cream Cheese Frosting: Mix cream cheese and butter well.
11
Add vanilla and cinnamon.
12
Add powdered sugar. Mix well.
13
Candied Pineapple: In a large, heavy pot, bring water and sugar to a boil.
14
Add pineapple rings.
15
Let the mixture boil for about 5-10 minutes.
16
Be sure that all of the pineapple rings are under water.
17
Reduce the heat to medium and let it continue cooking for about 30 minutes.
18
The liquid will thicken and become a syrup.
19
Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
20
Remove to a sheet of parchment paper to cool completely.
21
The syrup remaining in the pan can be saved and used in other dishes.
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