Pineapple Cupcakes

Name: Pineapple Cupcakes
Cook time: 21 min
Total time: 21 min
Ingredients: 1 1/2 cups crushed pineapple; 1 egg (or flax egg, or a fourth cup water); 2 tsp white or cider vinegar; 1 tbsp pure vanilla extract; 1/4 cup oil (or additional crushed pineapple); 1 1/2 cups flour; 3/4 tsp each: baking soda, salt, and baking powder; 1 cup sugar (or unrefined sugar)

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Cook Time: 21 minutes

Total: 21 minutes

Servings: 12

cupcakes pineapple

Ingredients

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1 1/2 cups crushed pineapple1 egg (or flax egg, or a fourth cup water)2 tsp white or cider vinegar1 tbsp pure vanilla extract1/4 cup oil (or additional crushed pineapple)1 1/2 cups flour3/4 tsp each: baking soda, salt, and baking powder1 cup sugar (or unrefined sugar)

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Instructions

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*Choose white, spelt, or some brands of gluten free all purpose flour.To make pineapple cupcakes, preheat the oven to 350 F. Line a cupcake tin or grease well. Stir dry ingredients together, then add remaining ingredients and stir until just evenly mixed. Divide into the prepared pan. Bake 21 minutes or until a toothpick inserted into the center of a cupcake comes out mostly clean. Let the cupcakes cool before frosting. If you can wait, loosely cover with a towel once cool. Liners peel off easily after a day. Refrigerate leftover cupcakes for up to five days.View Nutrition Facts

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