Pineapple Cupcakes !

Pineapple Cupcakes !!

Ingredients (12 cupcakes)

For Cupcakes

§  1/4 cup + 1 Tbsp liquid egg whites

§  2/3 cup pineapple Greek yogurt (1 small container Chobani Pineapple)

§  3/4 cup sugar

§  1 ½ cup all-purpose flour

§  1 teaspoon baking powder

§  1/4 teaspoon baking soda

§  1/2 teaspoon salt

§  1/2 tsp cinnamon

§  2 Tbsp coconut oil, softened

§  3 Tbsp + 2 Tbsp pineapple syrup (from a can), divided

For Frosting

§  1/2 cup butter

§  ~2 cups confectioners sugar, sifted

§  ½ tbsp vanilla extract

§  (optional: pineapple slices from a can)

Instructions

For Cupcakes

Preheat oven to 350F. Line a cupcake pan with cupcake liners.

In a small mixing bowl, stir egg whites and yogurt with a wire whisk until combined. Set aside.

In a large mixing bowl, stir the sugar, flour, baking powder and soda, and salt. Add the coconut oil and pineapple syrup. Beat with an electric mixer on medium speed until mixed.

Add the egg white yogurt mixture to the bowl, beating until smooth.

Spoon the cake batter into the prepared cupcake tins about 2/3 full.

Bake 12-20 minutes or until the cupcakes are light golden brown.

Once cupcakes have cooled slightly, poke holes in the top and brush with some of the pineapple juice.

Allow the cupcakes to cool completely before frosting.

For Frosting

Beat butter until creamed, add vanilla, and sift in powdered sugar by the 1/4-cupfulls.

When it’s the right thick consistency, put in a piping bag and frost the cooled cupcakes.

Garnish with a slice of pineapple on each.

Keep in the fridge.