It's MOTHER'S DAY today! Happy Mother's Day to all mothers out there! May you be blessed with wonderful health and be safe!
This recipe is actually for a bundt cake but decided to make into cupcakes. It yields 24 cupcakes. If you like pineapple with a tinge of spices and lime in your cake, you will like this. The texture is very moist and soft. It has a tinge of gingery taste. The lime is not too overpowering and if you ask me, I'd add another tablespoon of the zest ..I love it.
2 cups granulated sugar
2 tsp ground ginger
1 tsp baking soda
3/4 tsp salt
3 large eggs
1 can (8oz/227ml) crushed pineapple, with juice
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup vegetable oil
1 tbsp finely grated lime zest
1. In large bowl, whisk all the dry ingredients together.
2. Add eggs, crushed pineapple with juice, butter, oil and zest to flour mixture. Using an electric mixer (I was lazy, so I just used the balloon whisk), on medium speed, beat for 1 min until blended.
3. Fill cupcakes cases 3/4 full and bake in preheated oven at 180d C for 30 mins or until done.
If you decide to make this into bundt cake, spread batter in bundt pan (make sure you grease the pan first and coat with flour) and bake for 65 mins or until done.