Pineapple Cupcakes


 For the cupcakes:

225g unsalted butter (softened)

 225g caster sugar

 225g self-raising flour

 1.5 tsp baking powder

 4 eggs

 1 tsp vanilla essence

 175g crushed pineapple  

For the icing:

 200g cream cheese (softened)  

175g icing sugar, sieved

1 tbsp. lemon juice

 1 tsp vanilla essence

50g chopped cashew nuts

Method –

– Preheat the oven to 175 degrees Celsius

– Place 18 paper baking cases in muffin tins.

– Combine all cupcake ingredients, except the pineapple, in a large bowl and beat with an electric whisk for about 2- 3 minutes.

– Stir in the pineapple.

– Spoon batter into the cupcake cases and bake for 20 minutes.

– Remove from oven and leave to cool.

– To make the icing, slowly beat the cream cheese and icing sugar in a large bowl until creamy and soft.

– Add lemon juice and vanilla and beat briskly until well combined.

– Spread the icing onto the cooled cupcakes and garnish with the cashew nuts.

Image and recipe from:

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