225g can pineapple pieces, drained, reserving 1/3 cup juice
2 large bananas, mashed
½ small fresh pineapple
½ cup caster sugar
250g cream cheese
¾ cup icing mixture, sifted
1 tbsp milk
Instructions
Preheat oven to 180°C. 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.
Originally Submitted
9/25/2012
0 Out of 5 from
0 reviews
You can add this HUMMINGBIRD CUPCAKES WITH TOFFEE PINEAPPLE recipe to your own private DesktopCookbook.
