Easy Pineapple Sponge


Ingredients:
125g Unsalted Butter, softened
1 cup Sugar (powdered)
3 Eggs
1 tsp Pineapple essence
1½ cups Plain flour
1 tsp Baking powder
¾ cup Milk

Method:
Sift flour, salt and baking powder and keep aside.
In an electric mixer, beat butter for 2 minutes until creamy. Add sugar batch by batch and beat well in between each batches. Add the eggs one at a time, beating for about a minute between each addition. Add the pineapple essence and beat until everything is well combined.
Now add the flour little by little to the butter mixture adding along the milk in between, mix until well combined.
Fill cupcake papers ¾ full. Bake this in a preheated oven @ 1800 Cel for about 15-18 minutes or until a skewer inserted into the middle of a cupcake comes out clean or until the top is light golden color. Transfer to wire racks and allow to cool completely.
Note:
Do not over beat the butter as the cupcake will turn to be more oily than usual. I made 36 mini 10” size cupcakes in three batches in around 50 minutes time. The cupcakes are quite fairy and moist spongy.

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