Eggless Pineapple Cupcake

From the moment, we Groovies decided on cupcakes for this month, I was very excited and eager to bake and post my first cake on this space. But somehow, things did not work the way I wanted it to. The baking of these cupcakes got postponed until yesterday evening and I had to hurriedly take a few pictures, saving the cupcakes from my kids, who just could not wait to grab one. So pictures are not very great. Hope to update with better pictures sometime.

Some of my friends might know that I recently got an OTG oven. It is one the best appliances I own. Ever since I got it, I have been baked many cakes, and I can’t get enough of it. I am yet to try my hands on breads and cookies. I am also a novice at frosting. After the birthday cake I made for my daughter, this is the second attempt at frosting and am yet to learn to make that classic swirl with perfection.

So here is my first cupcake post. My kids and the whole family simply loved these delicious cupcakes with a tiny bits of pineapple bite here and there. Do try them, they will not let you down.

Makes about six big cupcakes

What you’ll need

1. Whole Wheat Flour – ½ cup
2. All Purpose Flour – ½ cup
3. Yoghurt – ¾ cup
4. Sugar – ½ cup
5. Baking Powder – ½ tsp
6. Baking Soda – ½ tsp
7. Salt – a pinch
8. Sunflower oil – 1/3 cup
9. Tinned Pineapple – 2 rings, finely chopped
10. Pineapple Essence – ½ tsp

For the Frosting

1. Butter – 2 heaped tbsp
2. Sugar - 4 to 5 tbsp
3. Pineapple Essence – ½ tsp

Method

1. Preheat oven to 180C for 10 mins.
2. Grease or line the muffin tray and set aside.
3. Sift the flours, salt, baking powder and baking soda, twice and keep aside.
4. Whisk together sugar and curds until sugar is dissolved.
5. Next whisk in the oil and essence until well blended.
6. Now gently fold in the sifted flours, salt, baking powder and baking soda. Do not over beat.
7. Finally add the chopped pineapple pieces and mix lightly.
8. Fill in the muffin liners upto ½. Tap gently 2 to 3 times to deflate and air bubbles.
9. Bake in preheated oven for about 20 to 25 minutes. Mine were done in 20 minutes.
10. For the Frosting
11. Beat butter using a hand mixer until light and fluffy for about 4 to 5 minutes.
12. Now add the sugar little by little until well blended and stiff.
13. Add the essence and blend again for few seconds.
14. Transfer into piping bags and pipe out the swirls or apply the frosting with the help of a flat knife or spatula.

You can decorate with finely chopped canned pineapples.

Note:

1. You can use only APF too.
2. Make sure the yoghurt is at room temperature for the cake.
3. Also, make sure that the butter used for frosting is soft, if you try to frost with hard butter, you will never get the right consistency for the frosting.