Eggless Pineapple Cupcakes / Pineapple Cupcakes with Buttercream Frosting

Last month i thoroughly enjoyed making few cakes and bakes.  But my wish to bake cupcakes and muffins which did not turn out well as i could not find a perfect muffin tray that fits into my oven. Recently when i went to supermarket i found these individual muffin cups , so thought to get one. Then again i have to found the muffin liners to fit into it and finally got one. Finally i baked my cupcakes as a valentine special recipe.

Mithu likes to take cupcakes as snack  to school. So i tried these egg-less pineapple cupcakes and of course with no butter. I tried butter cream frosting in small quantity just to decorate 3 cupcakes and put my piping bag to use.  I had to search a lot for egg-less pineapple cupcakes and most of them were with egg and some were cream cakes and finally found it here. This cake has a subtle flavor and the tiny pineapple chunks in the cupcakes will make anyone carve for one.

Normally most of my cooking and clicks are taken after sending mithu to school. This too was like that. So i was in a hurry to take the clicks before mithu comes and the day was out of  bright light due to the rainy climate here. 

So  now onto to the recipe..

Egg-less Pineapple Cupcakes Recipe -  Ingredients:

Baking time: 20 -25 mins | Recipe Cuisine: International | Recipe Category: Bakes

Wheat flour   - 1/2 cup

APF    -  1/2 cup

Baking powder  - 1/2 tsp

Baking soda   -  1/2 tsp

Salt  - a pinch

Yogurt  - 3/4 cup

Sugar  - 1/2 cup

Oil   -  1/3 cup  (i used sunflower oil)

Pineapple essence  - 1/2  tsp

Tinned pineapple  - 2 rings finely chopped

For Butter cream frosting:

Butter  -   2 tbsp

Sugar   -    4-5 tbsp

Pineapple essence  - 1/2 tsp

Method:

1. Preheat oven at 180 deg C for 10 mins. 

2. Sieve the wheat, APF, salt, baking powder and soda twice to ensure even mixing and keep aside.

3. Beat the curd and sugar until the sugar dissolves completely.

4. Now add oil and essence and mix well .

5. Gently add the flour mixture little by little without any lumps.

6. Finally add chopped pineapples and gently give a stir.

7. Fill in the muffin tins up to 1/2 level and tap gently 2-3 times to release any air bubbles.

8. Bake it for 20-25 mins in the preheated oven at 180 deg C.

For the butter cream frosting:

9. Beat the softened butter until stiff (for 4 mins) and add in the sugar little by little along with essence.

10. Transfer in to the piping bags and pipe out swirls or apply frosting using spatula on the cupcakes.

Decorate as per your liking.

Notes:

• See that the butter used for frosting is at room temperature to get the correct consistency for frosting.
• Yogurt used for cupcakes should also be at room temperature.
• You can use only APF also .