Pineapple Baby Cupcakes
INGREDIENTS
Cupcake Batter:
2 cups all-purpose flour
1 cup (packed) dark brown sugar
1 teaspoon baking soda
1 can crushed pineapple with juice
1 teaspoon vanilla
1 large egg and 2 large egg whites
1 teaspoon salt
Cupcake Topping:
1/2 cup (packed) dark brown sugar
1/2 cup flaked sweetened coconut
1/2 cup walnuts or pecans, chopped
Cupcake Sauce:
1/4 cup butter, melted
1/4 cup 1% milk
1/4 cup (packed) dark brown sugar
1 teaspoon pure vanilla extract
DIRECTIONS
Cupcake Batter:
Mix the cupcake batter ingredients for 2 minutes on low speed. Spoon into nonstick muffin tins (half full so muffins have room to rise).
Bake at 350F for 30 minutes, or until toothpick comes out of muffin "clean."
Cupcake Sauce and Topping:
Remove muffins from oven and spread the cupcake topping mixture over them.
Poke little holes in each cupcake with a toothpick or sharp knife first, though. Next, pour a bit of the sauce on top of each muffin and then put them back in the oven for about 15 minutes.
These Diva-delicacies are best served warm and more easily served when a shower is given at a home where full use of the kitchen is A-ok.
The above muffin recipe can also be used to make one large cake if muffins are a time consuming issue! This one is versatile!
