Pineapple and almond mini cupcakes

Mar 2007, Simply Her

Ingredients (serves 12-15) 60g butter, softened 6 pineapple rings (tinned in syrup), very finely chopped 75g sugar 1 egg, beaten 1/2 tsp vanilla essence 2 tbsp milk 100g self raising flour, sifted 2 rings canned pineapple, finely chopped 1 tbsp almonds, broken into small bits Directions Combine butter and sugar and blend with a handheld mioxer until it's creamy and light. Add egg, vanilla essence and milk, and blend again briefly. Put in the flour and combine well with the mixture. Then stir in the pineapple and almonds. Line the cupcake moulds with muffin liners and fill half the mixture. Bake at 180 deg C for 20 mintues. Tip! To make a large cake, pour the batter in a round 21cm cake pan and bake for 30-35 minutes.