These pineapple cupcake are summer defined. The scent of zesty pineapple and floral vanilla will remind you of a beach, sunset, a cold drink in your hand and good company. It certainly does for me.

Instead of adding extract I have added organic pineapple juice in the recipe which makes it a subtle yet gorgeous flavour.

Recipe : Makes 10 to 12 cupcakes

Ingredients :

• 1/4 cup ( 62g ) Unsalted Butter
• 1/2 cup ( 113g ) Castor or Superfine Sugar
• 1 Egg
• 1 tsp Vanilla Extract
• 1 cup ( 120g ) All Purpose Flour
• 1 tsp Baking Powder
• 1/4 tsp Salt
• 1/3 cup ( 80 ml ) Pineapple Juice
• Few Pineapple chunks for Garnish
• 1 Recipe Vanilla Buttercream ( Vanilla Cupcakes with Whipped Vanilla Buttercream (Eggless)

Method :

1. Preheat the oven to 170C and line muffin tray with paper liners of choice.
2. In a bowl measure Flour, salt, baking powder and fork through.
3. In another bowl whisk butter and sugar till light, fluffy and lighter in colour. 
4. Add the egg, vanilla extract and whisk till combined. 
5. Add the flour mixture and pineapple juice alternately till the batter is well combined and smooth.
6. Fill muffin pans till 3/4 full and bake in the centre rack of the oven for 12 – 15 minutes. A tooth pick inserted in the centre should come out clean.
7. Meanwhile place the pineapple chunks on a pan and grill till charred marks appear, remove onto kitchen towel and allow to cool completely.
8. Remove the cupcakes from the oven and allow to cool completely.
9. Fit a piping bag with a star nozzle and fill with vanilla buttercream.
10. Pipe swirls on the cupcake and garnish with grilled pineapple chunks and a sprig of mint.

Notes :

• The cupcakes can be made up to 2 days ahead and frozen in an air tight container. Thaw before piping the buttercream.
• The buttercream can me made ahead and refrigerated for a week or frozen up to a month.