I know, I know I haven’t been doing a lot of cooking lately but it’s not just because I’m being a lazy bum (okay some of it is…) but I’ve been wrapped up in Pee Wee’s ear issues and planning his BIRTHDAY PARTY!
Yes it’s Pee Wee’s birthday and I was undecided on what to make him. Then a friends brought over some cute and tasty mandarin oranges I knew she had just handed me my inspiration!
These Pineapple and Mandarin Cupcakes treats were a big hit with the dogs and I caught a couple people tasting them too.
1/2 cup Crushed Pineapple (canned in water or 100% pineapple juice)
2 Mandarin Oranges (juice only)
2 cups Whole Wheat Flour
1 cup Milk
1 tablespoon Baking Powder
1/4 cup Vegetable Oil
8 ounces Cream Cheese
1/3 cup Pineapple Juice
Preheat oven to 350 degrees Fahrenheit.
Drain crushed pineapple,set drained juice to the side for use in the icing. In a large bowl mix the drained pineapple, mandarin orange juice, milk, oil then add egg. In a separate bowl mix wheat flour and baking powder, once well mixed add to wet mixture. Fill greased muffin tins about 1/3 full and bake for 20 to 25 minutes or until the center springs back when touched.
Allow to cool on a wire rack and refrigerate.
Allow the cream cheese to warm to room temperature then cream together with 1/3 cup of the pineapple juice drained from the crushed pineapple until smooth.
Decorate cooled cupcakes with icing.
The fantastic printed leaves were made by Sugar Robert and they came out beautifully!