Ingredients

THE CUPCAKES:
-1 can crushed pineapple (340 gram or 11.9oz)
-1 cup melted butter
-175 gram sugar (6.13oz)
-3 eggs
-200 gram flour (7oz)
-60 gram chopped almonds (2.1oz)
-1 1/2 tsp. baking powder

FOR THE GLAZE:
-150 gram powder sugar (5.25oz)
-2 Tbsp. pineapple juice
-75 gram sliced almonds for topping (2.63oz)

Instructions

Preheat oven to 395F. Drain the pineapples and keep 2 tbsp of the juice for the glaze.
In a microwaveable bowl melt the butter and add the sugar. Blend well and add the eggs, 1 egg at a time. Blend on medium for 2 minutes.
In a separate bowl, combine flour, baking powder, chopped almonds, and add the well drained crushed pineapples. Now take the pineapple and flour mixture and add it to the butter/sugar and egg mixture. Don't use mixer, just slightly mix it with a spatula. Place your backing cups on a baking sheet or into a muffin form and fill each of them about half way with your dough. Place your cupcakes on the center rack in the oven and bake for about 15-20 minutes. Let cool.
After the cupcakes are cooled off, combine the sifted powdered sugar and pineapple juice to a glaze. Sprinkle over all your cupcakes and place your sliced almonds immediately on top of the glaze. As the glaze hardens it will keep the almond slices nicely in place.
Extra: These cupcakes can be made in advance and can be frozen in a airtight container (without the glaze) for up to 3 month.
Bon Appetite!

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