Method (Makes 12)
Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.
Stir in the chopped pineapple and walnuts.
Line a standard 12 hole muffin tray tin with muffin cases.
Divide the mixture between the 12 muffin cases
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch.
Allow to cool completely before decorating.
Place the pineapple slices in a single layer on a wire rack over a oven tray.
Place in a preheated oven 120°C (250°F, Gas Mark 1) and allow to dry in the oven for approximately 1 hour.
Remove immediately and shape over a egg cup or carton, pinching in the centre to create a flower shape and then allow to dry.
Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.
Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny.
Spread the topping onto each of the cupcake and then place a pineapple flower in the middle on top.
“I do not own a Bread making machine - I use a bowl & spoon, and have brilliant results every time. I have loved using the cake mixes, I put the mixture into muffin cases, I add bits like cherries to the Chocolate Fudge mix and walnuts to Carrot cake mix - complements every time - thank you for a fab product."
Christine
These fruity little cuties are so welcome - you will think you are well on your way to your 5 a day! The flowers are a great touch too! Deb the Bread