You Will Need:
3/4 c. milk
1/4 c. unsweetened pineapple juice, reserved from can of pineapples
1/3 c. unsweetend pineapple chunks, crushed or cut into very small pieces
4 tbsp. pineapple sage, chopped into small pieces
1 c. butter, softened
1 c. sugar
4 large eggs
1 1/2 c. all purpose flour
2 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt
Preheat oven to 350* Line cupcake pans with papers for 24 cupcakes and set aside.
Stir together milk and pineapple juice.
Crush pineapple chunks in a food processor or cut the chunks into very small pieces. Add to the milk and pineapple juice.
Cut pineapple sage into small pieces. Stir into the pineapple mixture and then set the bowl aside until you have finished mixing the dry ingredients.
Beat the butter and sugar together until light and fluffy. Add eggs, one at a time, until combined.
Combine flours, baking powder and salt. Mix in butter mixture, alternating with pineapple mixture, mixing just until everything comes together resembling a cake batter.
Fill cupcake liners 2/3 full – do not over fill. These cupcakes do not rise too high.
Bake for 14 – 15 minutes or until the edges of the cupcakes turn light brown.
Cool in pans for 2-3 minutes. Remove cupcakes to cooling racks to cool completely.
Dust with powdered sugar before serving.
See recipe in tamiskitchentabletalk.blogspot.com