Pineapple Muffins

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Pineapple Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Ingredients

for
12
For the cupcakes
2 cups all-purpose flour
2 teaspoons Baking powder
½ teaspoon baking soda
1 egg
cup sugar
cup sunflower oil
1 cup plain Yogurt
1 cup canned, chopped Pineapple (drained)
For the topping
1.333 cups cream (35% fat)
2 tablespoons powdered sugar
To decorate
canned, chopped Pineapple (drained)
yellow and orange sugar sprinkles
colored Sugar pearls
12 butterfly Sugar decoration
12 chocolate twig candy (Matchmakers)
How healthy are the main ingredients?
Yogurtsugaregg

Preparation steps

1.
For the muffins: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl.
3.
Lightly whisk together the egg, sugar, oil and yoghurt.
4.
Gently stir into the flour mixture with the pineapple and stir until just combined.
5.
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.
6.
For the topping: whisk the cream and icing sugar until thick. Spread or pipe on top of the cakes.
7.
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.