Simple Italian Summer Cupcake

 

INGREDIENTS:

For the cupcakes:

3 eggs (approx. 175g)

weigh the eggs in their shells and use the same weight of the following ingredients:

Unsalted butter (approx. 175g) at room temperature

Self raising flour (approx. 175g)

caster sugar (approx. 175g)

pinch of salt

150g finely chopped fresh pineapple

For the icing:

150g cream cheese

50g butter

300g icing sugar

METHOD:

Preheat your oven to 180 ̊C/350 ̊F/gas 4.

Place your cupcake cases into a cupcake tray.

Mix the eggs, butter, flour, sugar and salt in a large bowl or free-standing electric mixer, until well combined, light and fluffy. It's important that the butter is at room temperature to achieve a smooth consistency.

Stir in the chopped pineapple and spoon a tbsp of batter into your cupcake sleeves making sure you only fill 3/4 of the case so that they don't overflow

Place your cupcake on a wire rack and leave to cool completely before icing.

While the cupcakes are cooling make your icing. Place the butter in a large bowl with the sugar. Beat the butter and sugar together for 2-3 mins until light and fluffy. Then beat the cream cheese until smooth.