Pineapple Stuffed Cupcake

Ingredients:For Cupcake

• 1&1/2 cup All Purpose Flour (maida)
• 1 cup Pineapple chunks
• 3/4 cup Sugar 
• 1 cup Curd
• 1/2 cup Oil 
• 2 teaspoon Vanilla essence or vanilla extract 
• 1+1/4 teaspoon Baking Powder 
• 1/2 teaspoon Baking Soda 

Direction:

1. Preheat oven to 350 degree Fahrenheit (180 degree Celsius). 
2. Take a muffin tray, put molds in the cup cake slots.
3. In a wide bowl add sugar and curd, mix it with whisk until sugar dissolves.
4. Add baking soda and baking powder, mix it well and set aside for 2 mins.
5. Then add oil, vanilla extract and mix well. 
6. Then add the flour mixture in wet ingredients mixture slowly-slowly, mix till there are no lumps.
7. In last add pineapple chunks and mix.
8. Fill around 3/4 of the molds with the batter
9. Bake it for 15 to 20 minutes, to check insert toothpick in middle of cupcake and it should come out clean.
10. Decorate with pineapple cream and with chunks.

Ingredients:For Pineapple cream frosting

• 1&1/2 cup Heavy whipping cream
• 3-4 tablespoon Sugar
• 1 teaspoon Pineapple essence

Direction:

1. Take heavy whipping cream in a bowl. Whip it till you get soft peaks using hand blender. 
2. After that mix pineapple essence and sugar in whipped cream and again beat it for 20-30 seconds.  
3. Keep in refrigerator.

Note:Don't beat the frosting for longer time otherwise it might turned watery.

Linking this recipe to Shruti’s ‘Sweet Celebration’ Event