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4
5. Place the eggs, raw sugar, vegetable oil, milk, vanilla essence and crushed pineapple with
juice into the chopper bowl and chop for 20 seconds.
6. Pour the wet mix into the dry mix and stir to combine. Divide the cake batter among the
prepared mufn tins to 2/3 full. Bake for 20-25 minutes until a skewer inserted into the
centre of one of the cakes comes out clean. Let the cakes cool on cooling racks until
completely cooled .
7. To make the frosting, add all the ingredients to the clean chopper bowl and blend for 20
seconds. Ice each cooled cup cake generously and refrigerate until ready to serve.
Makes 24 cupcakes
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