Pineapple Cup Cakes

Pineapple Cup Cakes

It’s been a rough day.  Very, very busy, lots to do, not enough time in which to do it and lots of outside stresses knocking at the door.  I have nothing really to complain about – it was just one of those days where you seem to be talking to everyone through gritted teeth and wishing they would all just leave you alone.  Not their fault at all really.  I am worrying and fretting about a few things at the moment and my patience with everything and everyone (especially myself) is wearing very thin and my ability to cope with “normal” everyday stuff didn’t quite make the party today.

Speaking of parties, tomorrow we have a couple of events at work : one, a combined birthday morning tea for everyone in the building who has celebrated their birthdays this month, and two, an afternoon baby shower for one of our lovely ladies who is expecting her third bub very soon.  There is some doubt as to whether the guest of honour will be there – she hasn’t been too well this week – but we will go ahead with the preparations in the hope she is well enough to join us for a little while.

We’ve all been asked to bring a plate, so I have made some little pineapple cup cakes.  I haven’t made them before, at least not with this recipe, and I’m not convinced of their flavour and over-all finish but they will have to do!  Nothing bakes very well in my horrible oven so there is always the problem of cooking things without under-or-over-cooking them. Anyway, I hope these are ok and that people like them (I’m hoping the cute polka-dot cupcake papers disguises any less-than-perfect taste or texture).

Pineapple Cup Cakes

1 Cup Plain Flour
1 1/2 Teaspoons Baking Powder
2/3 Cup Caster Sugar
1 Egg, beaten lightly
1/3 Cup Vegetable Oil
1/2 Cup Milk
1 Cup Tinned Pineapple – diced or crushed (and drained of liquid)

In a large bowl, mix together dry ingredients (you’re probably supposed to sieve the flour and baking powder…I couldn’t find my sieve so I had to leave out that step!)

Make a well in the centre and whisk in the egg, milk and oil until just combined.  Add the pineapple and mix through gently.

Divide mixture into patty pans, muffin cups or whatever you want to use.  My mixture made about 14 medium sized cupcakes.
Bake at 180 C for approx 20-25 minutes.  Leave to cool before frosting if you like.


Now it’s time for bed and my kitchen looks like something exploded in it and I have neither the energy nor the inclination to do anything about it.  It’s late and if I want to get up in time for work tomorrow, which I do – despite the thought of staying in bed seeming much more tempting – I had better ignore the mess and get myself off to the Land of Nod.  The chaos will still be there in the morning – I might as well add my breakfast dishes to it!

Hope your day has been happy 🙂

Bake a Cake!

Bake a Cake!

Have been trying all day to get things done but nothing seems to be working out for me. I have a horrible back and neck ache yet again and am just tired of life right now (there, I said it!). I had some respite this morning by having a lovely breakfast out with my friends (who always make me feel better) and had some laughs and made plans for future get-togethers.

Now it’s evening and I feel like cake. I haven’t even had dinner yet but cake is taking precedence in my brain (and later on my thighs, hips etc) so I will have to give in to it and get baking. This recipe is an oldie but a goodie – it never fails and everyone should be able to make a half decent cake with these simple ingredients. It’s a recipe you should remember and keep tucked away in the deep, dark recesses of your baking mind. I’m not re-inventing the wheel here but it’s a good stand-by when you can’t be bothered looking through cookbooks or calling your mother for her favourite recipe (oh don’t pretend you don’t do that!).

So, all you need to do is weigh a couple of eggs and then weigh out the same amount of the other ingredients. For example :

2 eggs = 120g

So you need 120g roughly of butter, same of self-raising flour and caster sugar. Cream the sugar and butter together, then add the flour (alternating it with a bit of milk – about 1/2 cup maybe?) and mix it all up. You can add vanilla essence or whatever flavouring you like. I added lemon juice and lemon rind to mine. If you want a chocolate cake, add sifted cocoa during the flour stage and add a bit of extra milk to compensate for the dryness of the cocoa.

Bung it all in a baking-paper lined tin and bake at 180 degrees celcius for approx 25-30 minutes. Easy peasy. You can obviously make this with 1 egg or 3 eggs or whatever, just weigh out the other ingredients as appropriate.

Well, I’d better go make some dinner so I can justify eating the cake…although, does that need justification?