So finally after along break from baking ,today i planned to bake pineapple cupcakes for a workshop conducted by a friend,for small kiddos.Believe me the kids now a days are much better at everything than what we used to be..I gave them whipped cream,ganache,sprinklers,chocolate chips and edible photo sheets.....to top up the cup cakes as per their creativity. They were better than what i would have been at their age...simply aw sum...forgot to click pics....sorry...
As it was fun filled evening  full of dance,music,plays ,poetry's  CUPCAKES had their own charm. All the mothers were quite keen on learning them. So the recipe for these cupcakes are dedicated to all the cute little kids and their darling moms who want to impress their kids....          
And the best part is that it can be baked in oven as well as prepared in a cooker or a deep vessel(details given below)

                                            PINEAPPLE CUP CAKES  (for 12 cupcakes)
                 
                                     

TOP TWO CUP CAKES ARE COOKER BAKED AND REST BAKED IN OVEN.

INGREDIENTS:

• 100 gms flour(Maida)
• 1 tsp baking powder
• 1 pinch soda bi carb
• 80 gms fine castor sugar
• 100 gms butter(room temperature)
• 20 ml pineapple crush
• 2 eggs or (1 egg  plus 1 egg yolk ,if too much egg is not required will also do ) 
• 100 ml milk

Method 1:

1. Sieve flour,baking pwd,soda bi carb twice through a fine sieve.
2. Now break both the eggs in a deep bowl and beat till frothy.(approx 30 sec)
3. Add castor sugar and beat again
4. Add sieved flour mix gradually with the help of a spoon and keep on beating
5. Add butter and beat for another 30 seconds
6. Pour in milk and pineapple crush and keep on beating for another 30 to 40 sec.
7. Your cake batter is ready
8. Prepare a muffin pan by lining the cup cake paper or individual molds as per choice.
9. Pour in the batter with a scoop (as it helps in getting equal quantities in all) cups or else can use a spoon.
10. Keep in the preheated oven at 180 degree Celsius for 20 minutes or till the skewer inserted comes out clean 
11. Once out of oven brush with milk. It makes them more soft.And cover.
12. Serve hot or refrigerate in an air tight container.

Method 2:

• Follow the same procedure from point 1 to 9
• Now take a deep flat pan or a cooker.
• Add salt about 250 gms to form a base.
• Heat on high flame for 2 min.
• Base of the cooker and baking dish should not come in contact.else the cake might get burnt from base.
• Place a ring inside on salt to increase the height from base. Place cake mold on top of it and cover the vessel top only with a cloth then keep a place over it and a heavy stone so that there is no place for heat to evaporate. Make sure the cloth is folded upwards and not touching the gas stove.
• We use cloth so that water droplets are soaked by it rather than dropping back on cake.
• Otherwise one can even use the cooker lid without whistle.
• Bake on low heat for 20 minutes and check .skewer inserted should come out clean.
• REPEAT PROCEDURE 11 AND 12 MENTIONED IN METHOD 1 
  

TIPS TO REMEMBER:

• DO NOT OPEN THE OVEN AGAIN AND AGAIN.
• USE EGGS AND BUTTER AT ROOM TEMPERATURE
• CAN USE ANY OTHER FLAVOR IN PLACE OF PINEAPPLE LIKE STRAWBERRY,MANGO,ORANGE.
• CAN USE IT AS A BASE FOR TRIFLE PUDDING