I have been trying various methods for delivery and food pick-up to avoid going to the grocery store. Sometimes it is not the easiest thing to do. I ordered all purpose flour and self-rising flour was delivered. I certainly did not want five pounds of self-rising flour. However, as the saying goes “when you have lemons, make lemonade” – so I decided to switch around my pineapple cake recipe and use the self-rising flour instead of mom’s original recipe that uses baking soda. The results were terrific. One of our favorites and during this time of cooking from my pantry, a great recipe substitution was found.
Pineapple Cupcakes
Ingredients
- 2 cups self-rising flour
- 2 cups sugar
- 2 large eggs, lightly beaten
- 1 20oz. can crushed pineapple, with juice
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350 degrees. Line muffin tin with 20 cupcake liners. In a mixing bowl combine the flour and sugar, add the eggs, pineapple and vanilla extract. Mix until well blended, scoop into liners (approximately 3 tablespoons per liner). Bake cupcakes for 25 minutes or until a cake tester comes out clean. Cool and frost.
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Use can also use all purpose flour instead of the self- rising flour.
Use 2 cups of all purpose flour and add 2 teaspoons of baking soda in place of the self-rising flour
Instead of cupcakes this recipe will make one 9 x 13 cake – bake 30 minutes or until a cake tester comes out clean.
Cream Cheese Frosting
Ingredients
- 1 8 oz. package cream cheese, room temperature
- 1/4 cup butter, room temperature
- 2 teaspoons milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
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Beat cream cheese, butter, milk and vanilla a medium size mixing bowl on low speed until smooth. Gradually add powdered sugar, one cup at a time, until frosting is smooth and spreadable.
This recipe was so easy, and I had all of the ingredients! No shopping. Thanks, Carol Lou, for making our dessert tonight so different and tasty!