for those who crave for something fresh and fruity

 LEMON-PINEAPPLE CUPCAKES

INGREDIENTS:
(for 18 cupcakes)

• 2 sticks butter (200g, unsalted)
• 0.7 cup caster sugar
• 4 eggs
• 1.3 cup flour
• 0.5 teaspoon baking powder
• 1 lemon zest
• 1 can pineapple
• 2 packs vanilla pudding powder
• 3 tablespoons sugar
• 1 tablespoon gelatine

INSTRUCTIONS:

1. Beat together the butter and sugar. One by one, add the eggs.

2. Combine the sifted flour with baking powder and whisk it with the with butter 
mixture until smooth.

3. Fold in the lemon zest.

4. Fill paper liners with the batter (halfway up).

BAKE:   15 min.   180° C

5. Blend the pineapple until purreed.

6. Pour water into the pineapple syrup to get 500 ml of liquid (2 cups). 
Cook it and add the pudding powder and sugar. Stir it thoroughly.

7. Add the pineapple purree and gelatine (dissolved in minimum amount of hot water 
and cooled) to the pudding mixture.

8. Let it cool for a couple of hours in the refrigerator and pipe it onto the cupcakes.

Note: For the batter ingredients to combine, it is important that they are of room temperature.

Instead of canned pineapple you can use canned peaches.

You can also garnish your cupcakes with other fruit (eg. kiwi and mango, as in the pictures.)