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Pineapple cupcakes


What you need: Makes 12 cupcakes

1 and 1/2 cups all-purpose flour
2 eggs
1/2 cup butter, softened
1 cup sugar, powdered
1 tsp baking powder
1/2 teaspoon salt
2 Tbsp pineapple pulp from fresh or canned pineapple
1/4 tsp pineapple flavor with color
1 teaspoon pure vanilla extract
1/2 cup water

Whisk the butter and sugar until creamy. Add in the eggs one at a time and beat them until light and fluffy. Add vanilla and combine.

Combine baking powder, salt and flour in a bowl, and whisk or sift them all together. Combine pineapple pulp, pineapple flavor and water together.

Add the flour mixture in little batches, alternating with the water mixture, and beating until just combined. Pour them into paper cups about 1/3rd full.

Bake them at 325 degree F for 17-20 minutes, or until a skewer inserted in the center of a cupcake comes out clean. Remove and let them cool completely.

Pineapple glaze frosting

What you need: Frosts 12 cupcakes
1/4 cup butter, softened
1 cup confectioners sugar
1/4 cup milk
1 tsp vanilla
A drop of pineapple flavor
Some colorful sprinkles to decorate

Add butter and milk into a saucepan on low heat. Once melted, turn it off. Add the pineapple and vanilla flavors. Sift the icing sugar, stir it into the milk mixture in little quantities.

Drizzle a spoonful of warm glaze on the cooled cupcakes. Sprinkles will also be a good addition at this time, as it will stick to the glaze. Enjoy!