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.
