3/4- 1 cup white sugar
1/2 cup Earth Balance dairy-free/soy-free butter
2 Tbsp pureed canned pineapple ( I took crushed- measured it out into a sm bowl then mashed it to a puree)
1/2 cup no sugar added apple sauce
2 Tsp Vanilla
1 3/4 cup flour
1 3/4 Tsp Baking Powder
1/8 cup Rice Milk
1/4 cup chopped or crushed canned pineapple- Drained.
Cream sugar and butter together in a large mixing bowl. Add all other ingredients and mix well then pour into lined cupcake pan and bake at 350 degrees for 12-17 mins depending on your stove… check at 12 mins. When just golden brown on top take it out to test with a toothpick.. comes out clean then they are done. They them cool completely then ice and decorate. Makes 12 moist and delicous cupcakes
6 cups powdered sugar
1 cup Earth Balance dairy free, soy free butter substitute
1 Tsp Pure Vanilla Extract
Pureed Pineapple up to 1/4 cup
Using a hand mixer add all ingredients except pineapple puree and blend until smooth then slowly add in you rpineaple puree until you get you desired consistancy… the more you add the runnier your frosting will be.