Vanilla- Pineapple Cupcakes With ButterCream Icing

I made these for my daughter's birthday last month.  Pineapple chunks and  pineapple juice added more flavor to the cake . The cake turned out to be very moist and was a big hit among friends.

I used the buttercream icing for decorating.









Ingredients:  Makes 24 standard cupcakes

2 1/2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup milk
1/4 cup pineapple juice
1/2 cup pineapple chunks
1/2 cup vegetable oil
1 tsp vanilla extract
1 stick butter
1 cup sugar
3 large eggs
Method:

Preheat the oven to 350 degree F. Line 24 muffin cups with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Combine the milk, pineapple juice, oil and vanilla extract in a small bowl.
In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternatively with the milk mixture in batches, beginning and ending with the flour mixture and beating just until blended. Stir in the pineapple chunks.
Spoon half of the batter into a ziplock bag . Snap a 1/4-inch corner from the bag and fill the liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pan, place on a wire rack, and allow to cool completely.






Butter Cream Icing: ( from wilton )

1/2 cup solid vegetable shortening
1 stick butter, softened
1 tsp vanilla extract
4 cups sifted confectioners sugar
2 tbs milk
In a large bowl cream shortening and butter with an electric mixer. Add in the vanilla. Gradually add sugar one cup at a time, beating well on medium speed. Add milk and beat until light and fluffy. Cover the icing with a damp cloth until ready to use.

Fill icing in a piping bag and decorate .
















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