Okay, so in the last few days I have made alot of cupcakes. Inspiration for quite a few of these cupcakes has come from this wonderful recipe for pineapple filling that I found in "Sky High: Irresistible Triple-Layer Cakes". I tweaked it a little to make it jive with what I was doing and the result was the best damn filling that I have ever made. In the picture above, the pineapple filling is obviously on the left. On the right is the reduced coconut milk that I made for my Pina Colada cuppies (recipe to come).
(Adapted from "Sky High")
1 can crushed pineapple in natural juice (approx 560 g)
1/4 cup white sugar
1/4 cup + 2 Tbsp brown sugar (use dark or light)
1 1/2 Tbsp fresh lemon juice
2 Tbsp Spiced rum
1/2 vanilla bean - scrape seeds out and add, then throw in the pod while cooking.
Put all ingredients into large pan. On low heat cook and stir until sugar is dissolved. Turn the heat up to medium and simmer until juice is evaporated and pineapple is jam like and thickened (approx 20 -25 minutes). Cool, take out vanilla pod. I stored mine in a glass jar and used after a couple of days.