Tropical Pineapple Cupcakes & Citrus Cream Frosting
5 oz crushed pineapple
12 tbsp butter or margarine, softened
3/4 c sugar, fine
2 lg eggs, beaten
1 1/2 c flour
1 1/2 tsp baking powder
2 tbsp juice from the tinned pineapple
4 tbsp butter, softened
3/4 c cream cheese, softened
grated rind of a lemon or lime
2 c icing sugar
2 tsp lemon or lime juice
Preheat oven to 350F and prepare muffin tins. Makes around 16-18.
Mix butter and sugar with electric beater until light and fluffy. Gradually beat in eggs, flour and baking powder.
Fold in pineapple and pineapple juice.
Spoon into prepared pans and bake until golden brown (20 mins).
Beat butter and cream cheese until smooth.
Add the rind and the sifted icing sugar.
Gradually beat in the lemon or lime juice until desired consistency.
When cupcakes are cold, ice them and keep in fridge until ready to serve.