Eggless Pineapple Cupcakes#BakingBloggers

These eggless pineapple cupcakes are so easy and quick to make, to satisfy your sweet cravings. I love to have cakes that are not frosted and these are just what you would want for tea.

Cup Measurement - 200 ML

Makes 6 Cupcakes
Ingredients
1 Cup All Purpose Flour
50 Grams Butter
½ Cup Yogurt - whisked
1 - 2 Tablespoons Pineapple Syrup or as required
1/2 Teaspoon Pineapple essence
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Caster Sugar
A Pinch of Salt
2 Rings Tinned Pineapple Slices - finely chopped

Method 

In a bowl, sieve together flour, salt, baking powder and baking soda.

In a bowl cream together butter and sugar till light and fluffy. Add essence, yogurt and whisk together well. Then add the flour and whisk on low speed till incorporated. Fold in the chopped pineapple piece and add the pineapple syrup to make a ribbon consistency batter. Pour the batter into silicone moulds and bake in a preheated oven at 180°C for 20 - 22 minutes or when a tooth pick inserted comes out clean.
Remove from oven and place on counter and let it sit there for 10 minutes.

Now flip it onto a wire rack and allow it to cool completely. 

These eggless pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are perfect for Hi Tea parties.

Labels: Cakes, Eggless, Vegetarian, Baking Bloggers, Hi Tea, Pineapple  

Baking Bloggers February 2021

Bite Size Baking

• Breakfast Toast Cups from Making Miracles
• Chocolate Bouchons from Karen's Kitchen Stories
• Eggless Pineapple Cupcakes from Sneha's Recipe
• Hertzoggies (South African Jam and Coconut Tartlets) from Tara's Multicultural Table
• Honey-Kissed Savory Shortbread Crackers from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Muffin Pizzas from A Day in the Life on the Farm