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Category   Desserts - Breads
Sub Category   None
Servings   12

1 cup self-raising flour
1 cup plain flour
1 cup brown sugar
1 tsp ground cinnamon
tsp bicarbonate of soda
cup light olive oil
2 eggs
1 tsp vanilla extract
225g can pineapple pieces, drained, reserving 1/3 cup juice
2 large bananas, mashed
small fresh pineapple
cup caster sugar
250g cream cheese
cup icing mixture, sifted
1 tbsp milk

Preheat oven to 180C. Line 12 muffin moulds with paper cases.
Combine flours, brown sugar, cinnamon and bicarb soda in a bowl. Whisk oil, eggs, vanilla and pineapple juice in a jug. Finely chop pineapple and add to milk mixture with banana. Stir until combined. Add to flour mixture and stir until just combined. Spoon into paper cases. Bake for 20-25 minutes or until cooked through. Transfer to a rack to cool.
Line a tray with baking paper. Remove skin from pineapple. Using a mandolin or sharp knife, thinly slice pineapple and place onto tray. Brush with water and sprinkle with sugar. Bake for 10 minutes. Sprinkle again with sugar and cook for 10 minutes or until golden on edges and stiff. Transfer pineapple pieces to muffin pan and stand up in moulds forming a fan. Cool then remove.
Using an electric hand beater, beat cream cheese until light and creamy. Add icing sugar, 2 tbsp at a time, beating until combined. Add milk and beat until combined. Spread frosting onto cupcakes and top with a pineapple slice.

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You can add this HUMMINGBIRD CUPCAKES WITH TOFFEE PINEAPPLE recipe to your own private DesktopCookbook.


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