‘What with your uncanny ability to know things you shouldn’t, and your careful flattery of the people who matter – thank you for the pineapple, by the way, you’re right, it is my favourite -‘
Several of the Boys tittered again.
‘- I confidently expect you to rise to Minister of Magic within twenty years. Fifteen, if you keep sending me pineapple. I have excellent contacts at the Ministry.’
Tom Riddle merely smiled as the others laughed again. Harry noticed that he was by no means the eldest of the group of boys, but that they all seemed to look to him as their leader.
‘I don’t know that politics would suit me, sir,’ he said when the laughter had died away. ‘I don’t have the right kind of background, for one thing.’
A couple of boys around him smirked at each other. Harry was sure they were enjoying a private joke: undoubtedly about what they knew, or susprected, regarding their gang leader’s famous ancestor.
‘Nonsense,’ said Slughorn briskly, ‘couldn’t be plainer you come from decent wizarding stock, abilities like yours. No, you’ll go far, Tom, I’ve never been wrong about a student yet.’
– Harry Potter and the Half-Blood Prince, p. 462-463.
Welcome to the Slug Club! Because, if you can make these wonderfully moist and fluffy Pineapple and Vanilla Cupcakes you’ll be invited to Horace Slughorn’s exclusive little parties at once. Crystallized pineapples are his favourite treat (and great weaknes) and these cupcakes are actually topped with them – what more could he wish for?
To be precise, they are topped with dried pineapple to which a little bit of sugar has been added. I found those dried pineapples at a health food shop in Zurich main station (it’s called “Egli”) and they’re a truly delicious snack even without the cupcakes. 😉
So, after I found “my” crystallized pineapples I went looking for a pineapple cupcake or Muffin recipe. I found a muffin recipe and changed it (mainly I added coconut milk and the topping) to create what I think Professor Slughorn (and we all) would like: a very light, moist and spring-like cupcake with a pineapple and vanilla flavoured mascarpone-cream topping (pluis of course the famous crystallized pineapples!).
Horace Slughorn’s Favourite Pineapple and Vanilla Cupcakes
Yield: 12 cupcakes
Preparation time: 30 min
Baking time: 18-20 min
|For the muffins: 2 slices of pineapple (canned or fresh) + 2 tbsp. pineapple juice 280g flour
3 tsp. baking powder
1 pinch of salt
80g muscovado sugar
40g white sugar
120g coconut milk
80g sour cream (or crème fraîche)
90g butter (melted but cooled to room temperature)
1 tsp. vanilla extract
|For the topping: ½ dl cream 4-6 tbsp. confectioner’s sugar
3-4 tbsp. mascarpone
1 tbsp. coconut milk
1 tsp. vanilla extract
2 tbsp. pineapple juice
dried pineapples (at least 12 slices)
- Preheat the oven to 200°C. Cover the muffin tin with cupcake liners.
- Cut the pineapple slices into small cubes. Melt the butter and let it cool down.
- Sieve flour, baking powder and salt into a big bowl. Add sugar and pineapple cubes.
- Combine eggs, coconut milk, sour cream and 2 tbsp. pineapple juice in a small bowl and whisk.
- Form a little well in the middle of the dry ingredients and pour the liquid ingredients into that well. Stir until just combined (don’t overwhisk!).
- Use a spoon to fill the mixture into the cupcake liners. Bake for 18-20 minutes until the muffins have risen and are golden brown.
- In the meantime, prepare the topping: Whisk ½ dl cream until stiff, add 6 tbsp. confectioner’s sugar, whisk again. Add 3-4 tbsp. mascarpone, 1 tbsp. coconut milk, 1 tsp. vanilla extract and 2 tbsp. pineapple juice (make sure that the mixture stays stiff).
- Fill the topping into a piping bag and pipe a twirl on each cupcake (once
- they have cooled down, of course!). Decorate the cupcakes with dried pineapple slices.
(recipe adapted from “1 Teig = 100 Muffins“ by Susanna Tee)
To get a printed version: Download the pdf.
(Both English and German versions available!)