100g soft spread, suitable for baking
100g caster sugar
100g self-raising flour
2 medium eggs
50g pack Whitworths pineapple, chopped
For the icing:
150g icing sugar
A few teaspoons cold water
20g Whitworths pineapple, chopped
1. Pre-heat the oven to 190ºC/Gas Mark 5. Put 12 paper cupcake cases into a 12-hole bun tin.
2. Put the spread, sugar, flour and eggs into a bowl and mix well with an electric hand whisk for 1 minute. Stir in the chopped pineapple.
3. Spoon the mixture into the paper cases and bake in the oven for 15 minutes until well risen and golden brown. Leave to cool.
4. Mix the icing sugar with enough water to make a thick icing and spread on top of the cakes. Decorate with the remaining pineapple.
Recipe courtesy of www.whitworths.co.uk