Pineapple Cupcakes
Serves: 12
These cupcakes are a zesty treat!
Ingredients:
100g soft spread, suitable for baking100g caster sugar
100g self-raising flour
2 medium free-range eggs
50g pack Whitworths pineapple, chopped
For the icing
150g icing sugar
cold water
20g Whitworths pineapple, chopped
method:
- Preheat the oven to 190C/375F/Gas 5. Put 12 paper cup cake cases into a 12 hole bun tin.
- Put spread, sugar, flour and eggs into a bowl and mix well with an electric hand whisk for one minute. Stir in the chopped pineapple.
- Spoon into the paper cases and bake in the oven for 15 minutes until well risen and golden brown. Leave to cool.
- Mix the icing sugar with enough water to make a thick icing and spread on top of the cakes. Decorate with the remaining pineapple.
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