Pineapple Cupcakes

As promised, here is the recipe for pineapple cupcakes I made last week. I guess with the coconut, they were actually piña colada cupcakes (minus the rum).

Pineapple Cupcakes
yield: 2 dozen

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1 1/2 cups sugar
1/2 cup apple sauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
3/4 cup sour cream or plain yogurt
1 1/2 cups crushed pineapple (drained slightly- reserve juice for icing)

Sift flour, baking powder, baking soda and salt in a medium bowl and set aside. In a large bowl, using a mixer on medium speed, beat the eggs and sugar until slightly thickened and a light cream color (about 2 minutes). Reduce to low speed and add apple sauce, oil and vanilla until blended. Add in the pineapple and sour cream and mix until fully incorporated. Then add the flour mixture and blend until just combined and smooth. Line 2 cupcake pans with paper liners and fill about 2/3 full. Bake cupcakes at 350*F oven for about 22 minutes.

Ice with your favourite icing. Because we live dairy free, I used this recipe and used the reserved pineapple juice instead of milk (soy in our case – and I cut the cool whip in half). With a few drops of coconut flavouring and yellow food gel, it was down right tropical.

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