20 oz (canned) crushed pineapple in juice (not heavy syrup!)
2 cups flour
1 1/2 cups sugar
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons baking soda
1/4 teaspoon salt
Preheat oven to 350. Line or grease and flour 24 wells in a cupcake pan. In a large bowl, combine baking soda, flour, sugar and salt. In a measuring cup or small bowl, beat together the eggs and oil. Add to the dry ingredients and mix thoroughly. Fold in the crushed pineapple and its juice. Pour about 3/4 cup of batter in each well. Bake 15 minutes or until the cupcake looks "set" and bounces back to touch. Cool on a wire rack then ice. These are excellent with pineapple cream cheese icing .
I have been doing a ton of baking lately! We had my mother and aunt over for lunch today and I made these for dessert. I had planned on serving some of the yummy coconut and lime cupcakes I had made last week and froze but they defrosted unevenly in our humid weather. I wanted to keep with the tropical theme so I quickly developed this recipe. It is really tasty, moist and have tiny bits of pineapple throughout. It was also a big hit at lunch!