Pineapple and Butter Cupcakes Recipe
Ingredients
Directions
- Grease cupcake cups with margarine and sprinkle with flour, place on a tray and set aside.
- Preheat oven to 180ºC or 350ºF.
- In a bowl, beat the sugar with the butter and the egg yolks until it is creamy.
- Add the pineapple juice, then the flour with the corn starch, baking powder and cinnamon and beat until smooth.
- Add the three slices of pineapple cut into small pieces and mix well.
- Whisk the egg whites until firm and incorporate them gently into the mixture.
- Distribute the dough in the cups and bake for 15 minutes.
- Cut the remaining slice of pineapple into small pieces, open the oven, add these pieces of pineapple in the center of the muffins and bake for another 10 minutes.
- Remove the muffins from the oven, allow them to cool slightly, unmold them, allow them to cool completely and serve sprinkled with a little powdered sugar and cinnamon.
Adapted from a Recipe by: temperosdaiza.blogspot.pt *
Frequently Asked Questions
Can I substitute fresh pineapple with canned pineapple?
Yes, you can use canned pineapple instead of fresh. Make sure to drain the canned pineapple well to avoid adding extra moisture to the batter.
How should I store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
What can I use instead of butter for a dairy-free version?
You can substitute butter with a dairy-free margarine or coconut oil to make the recipe dairy-free. Just ensure to use the same amount as called for in the recipe.
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