Pineapple Cupcakes

Pineapple Cupcakes!
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

Pineapple frosting:

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 pureeĀ 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.

Sarah Plato

I am a mother of two Allergic kids, one of whom is severely allergic to Dairy, Eggs, Peanuts, tree nuts and shellfish, moderate to Soy and coconut. I have had to learn how to cook a lot from scratch in order to have food in my home that is safe for my family to come in contact with and to eat. I personally don't want anyone to feel left out ever and I especially don't want my children to not be able to enjoy at least some of the same foods just because they are allergic to basic ingredients. So with some good motivation I have taught myself how to cook and bake and I have come up with some great recipes to share with the world. I want to make it easier on other people in similar positions. Hopefully I can help other people to be able to also enjoy foods that previously would have been thought to have been off limits.

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