Pineapple and Cinnamon Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup butter
- 1 cup superfine caster sugar
- 4 eggs
- 2 ½ cups all-purpose flour
- 2 tsps Baking powder
- 2 tsps ground cinnamon
- 1 cup milk
- 5 ozs Pineapple (diced)
- For the topping
- 1 ⅛ cups unsalted butter
- 5 cups powdered sugar
- 1 pinch cream of tartar
- 1 tsp vanilla extract
- To decorate
- diced Pineapple
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 12 hole muffin tin.
2.
Beat the butter and sugar in a mixing bowl until pale and fluffy.
3.
Gradually beat in the eggs, one at a time, beating until fully incorporated into the mixture.
4.
Sift in the flour, baking powder and cinnamon and stir until blended. Stir in the milk.
5.
Spoon into the tins to half fill them and place a few pieces of pineapple on top of the mixture. Cover completely with more mixture.
6.
Spoon the mixture into the tins. Bake for about 20 minutes, until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
7.
For the topping: Beat the butter in a bowl until very soft. Sift in the icing sugar and cream of tartar and beat well, then beat in the vanilla.
8.
Spoon into a piping bag and pipe a generous swirl on each cake. Top with a piece of pineapple.
