Chicha morada cupcakes with pineapple recipe

August 17, 2014

These cupcakes are probably my favourite experimental recipe we’ve done so far!

Chicha morada is a traditional, cold Peruvian drink made from purple corn and flavoured with pineapple and spices. It’s got a rich and unusual flavour and is really refreshing for long hot days in the Andes. I wondered how it would work as part of a dessert, and so these cupcakes were born. The pineapple chunks in the chicha morada cupcakes were a last-minute addition that worked brilliantly – making them moist and more-ish! Both the base and the icing have a sweet, almost bubble-gum like flavour that will be popular with kids and adults alike.

Makes 12 medium-sized cupcakes


For the cupcakes:
  • 150g self-raising flour

  • 1.5 teaspoons baking powder

  • A pinch of salt

  • 170g granulated sugar

  • 5 tablespoons vegetable oil

  • 1 egg

  • 120ml milk

  • 2 tablespoons chicha morada mix

  • 150g drained pineapple chunks, cut into small pieces

For the frosting:
  • 1 tsp chicha morada mix dissolved in a tablespoon of water

  • 250g unsalted butter, at room temperature

  • 170g icing sugar

Step-by-step instructions:

  1. Preheat the oven to 175c and line a muffin tray with 12 muffin cases.

  2. In a small bowl, mix together flour, baking powder and salt.

  3. Dissolve the chicha morada mix in the milk, stirring well.

  4. In a large bowl, whisk together the sugar, oil and egg until smooth. Alternately whisk in flour mixture and chicha milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in the pineapple.

  5. Scoop batter into prepared muffin trays. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched.

  6. Let cool in the pan on rack for 10 minutes. Remove from the pan and let the muffins cool completely on rack. Set aside whilst you make the frosting.

  7. Now it’s time to make the frosting. You will need the butter to be soft so if it’s not, give it a short blast in the microwave to soften. Then, in a clean, big bowl, beat the butter with an electric mixer until it attains a fluffy texture.

  8. Lower the speed and slowly add icing sugar while beating constantly until it is mixed well.

  9. Pour in the chicha morada concentrate. Blend it into an even mixture until it becomes dense and creamy.

  10. Spread it or pipe it on top of the cupcakes. You can top  with fresh, sliced or whole strawberries for added yumminess if you like!

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