PINEAPPLE CUPCAKES

Ingredients - for the cupcakes :
225g unsalted butter (softened)
225g caster sugar
225g self-raising flour
1.5 tsp baking powder
4 eggs
1 tsp vanilla essence
175g crushed pineapple

for the icing :

200g cream cheese (softened)
175g icing sugar
sieved
1 tblsp lemon juice
1 tsp vanilla essence
50g chopped cashew nuts

Method -

- Preheat the oven to 175 degrees Celsius

- Place 18 paper baking cases in muffin tins.

- Combine all cupcake ingredients, except the pineapple, in a large bowl and beat with an electric whisk for about 2-3 minutes.

- Stir in the pineapple.

- Spoon batter into the cupcake cases and bake for 20 minutes.

- Remove from oven and leave to cool.

- To make the icing, slowly beat the cream cheese and icing sugar in a large bowl until creamy and soft.

- Add lemon juice and vanilla and beat briskly until well combined.

- Spread the icing onto the cooled cupcakes and garnish with the cashew nuts.