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Pineapple Curd Meringue Cupcakes



For the Pineapple Curd:

  • 2 large eggs

  • 2 large egg yolks

  • 120 mL tinned pineapple juice

  • ½ cup caster sugar

  • 2 tbs cornflour

  • 2 tbsp unsalted butter, cut into pieces

For the Cupcakes:

  • 1 ½ cups self-raising flour, sifted

  • ¾ cup caster sugar

  • 125 g unsalted butter, softened

  • 2 eggs

  • ⅓ cup milk

  • 2 tsp vanilla extract

For the Italian Meringue:

  • 2 tbsp water

  • ¼ tsp cream of tartar

  • 1 cup caster sugar

  • 2 egg whites, at room temperature


To make the Pineapple Curd:

  1. Whisk eggs, egg yolks, pineapple juice, caster sugar and cornflour together in a bowl, making sure that the cornflour is fully dissolved.

  2. Pour mixture into a medium saucepan and cook over medium-low heat, stirring constantly until thickened, about 8 minutes. Remove from heat and stir in butter.

  3. Transfer to a bowl and cover with plastic wrap, ensuring that the wrap touches the top of the curd to prevent a skin from forming.

  4. Refrigerate for at least 2 hours before using.

To make the Cupcakes:

  1. Preheat oven to 160C.

  2. Line 12 x ½ cup capacity muffin tins with patty cases.

  3. Add flour, sugar, butter, eggs, milk, and vanilla to the bowl of a stand mixer and beat on medium speed for 5 minutes or until pale and smooth.

  4. Divide cupcake mixture between prepared patty cases and cook for 20-25 minutes or until a skewer inserted comes out clean. Remove from oven and set aside to cool.

  5. When cupcakes have cooled completely, make a hole in the top of each cupcake with a teaspoon and remove about ⅓ of the cupcake. Spoon pineapple curd into the hole.

To make the Italian Meringue:

  1. Bring water, cream of tartar and ½ the sugar to the boil in a small saucepan over high heat, stirring constantly. When it comes to the boil reduce heat to medium and cook for 4 minutes.

  2. Place egg whites in the bowl of an electric mixer and whisk on high until stiff peaks form. Continue beating and slowly add the remaining sugar, 1 tbsp at a time, whisking for 20 seconds between additions. When all the sugar has been added, gradually add the hot sugar mixture in a steady stream and whisk for a further 5 minutes. The meringue should be thick and glossy.

  3. Fill a piping bag with the Italian meringue and pipe over the top of the pineapple curd. Use a kitchen blowtorch to lightly toast the meringue until it is golden brown.

Download Recipe Here:

Pineapple Curd Meringue Cupcakes
Download PDF • 4.03MB

This recipe is featured in The BARN Magazine 2023:

Our Pick: Pepe Saya Passion Fruit & Lemon Curds

Short on time? Use these curds to fill your cupcakes. These luscious curds are enriched with Pepe Saya's cultured butter, creating a jar of deliciousness. Use them as tart filling, swirled through yogurt, or just by the spoonful!

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