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Tropical pineapple cupcakes

Tropical pineapple cupcakes

Tropical pineapple cupcakes

Woolies vanilla cupcake mix 620g
Woolies tinned pineapple pieces 440g, syrup reserved
2 cups cream cheese
2T icing sugar

Prepare the cake batter as instructed. Roughly chop the pineapple pieces and divide in half. Add half the pineapple to the cup cake batter and mix through.
Scoop the batter into cupcake wrappers that have been placed in a cupcake baking tin. Bake as per instructed on the packaging. The cupcakes might take an extra 5 minutes to bake because of the extra moisture of the pineapples.

Add the reserved liquid to a pot and reduce by half over a medium heat. Add the remaining pineapple to the syrup and mix with the cream cheese and icing sugar until well combined. Add the icing to a piping bag with a large opened nozzle.
Once the cupcakes have cooled pipe the icing over the cupcakes and serve.

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