Pineapple Toasted Almond and Rhum Cupcake

How do you cope up with creativity exhaustion?

For the past few weeks my jobs are filling up: marketing materials to make, FB application to develop, shots to take, articles to write, recipes to cook..sigh :-( my deadlines are ticking and I'm inching like a snail. I normally just listen to some upbeat music and eat a bar chocolate to give me some vigor and inspiration but it's not working lately.

I am hundred percent sure that I have some deep seated issues to deal with before getting back on my track. In the meantime enjoy this Pineapple Cupcake my entry to this month's Sugar High Friday Toasted edition hosted by Rivka of Not Derby Pie . SHF is that sweet event created by Jennifer the Domestic Goddess . For the round-up and details please check the link.



Pineapple Toasted Almond Rhum Cupcake

Ingredients:
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup of toasted almonds
1 medium sized fresh pineapple( peeled and cut in cubes)
1 tablespoon of melted butter
1 tablespoon of brown sugar
1 jigger of white rhum
cream chantilly (for decoration)

Procedure:
In a pan caramelize the cut pineapple with butter and sugar, once you have that brownish golden color deglaze it with some white rhum. n a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the cooked pineapple and toasted almond. Be sure to leave some for decoration. Preheat the oven at 180° celsius. Grease your cupcake pan. ake 15 minutes or until the cupcake looks "ready" and bounces back to touch. Cool on a wire rack. You can decorate your cupcake with some pineapple buttercream but I opted for a faster version I used some cream chantilly.