- For the cupcakes
- 2 cups
- 2 teaspoons
- ½ teaspoon
- ⅔ cup
- ⅜ cup
- 1 cup
- 1 cup
canned, chopped Pineapple (drained)
- For the topping
- 1.333 cups
cream (35% fat)
- 2 tablespoons
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl.
Lightly whisk together the egg, sugar, oil and yoghurt.
Gently stir into the flour mixture with the pineapple and stir until just combined.
Spoon into the tins and bake for 25 minutes until golden and risen. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the topping: whisk the cream and icing sugar until thick. Spread or pipe on top of the cakes.
Place a few pieces of chopped pineapple on top and sprinkle with sugar strands. Place a butterfly on top and a chocolate matchmaker in the centre. Decorate with sugar pearls.