Ingredients:
- 100 grams flour
- 70 grams of brown sugar
- 50 milliliters milk
- 50 grams of white chocolate
- 40 milliliters of additional vergin oil
- 2 slices of pineapple
- 2 eggs
- 1/2 packet of baking powder
- vanilla sugar
- 1/2 avocado
- 1 lime
Instructions:
- cut into cubes of pineapple slices and set aside.
- In a bowl wisk the eggs with the milk and oil.
- Add the sugar, the flour sifted with baking powder.
- Add chocolate and 2/3 pineapple.
- Line a pan with muffin cups and fill with the mix for roughly 2/3
- Bake at 180°C in preheated oven for 20 minutes.
- remove and let cool on a wire rack.
- Put together frosting candy: with a refined zest of rigalimoni and blend the juice with the pulp of the avocado, add about a tablespoons of powdered sugar and vanilla place aside.
- Set apart the cream in a pastry and sprinkle the cupcakes with the closing pineapple and lime zest.
- Place them in the refrigerator.