Pineapple Cupcake

Recipe modified from In Love with Cakes - Chef Alan Ooi
Ingredients:-
(A)
160g plain flour
80g ground almond
1/4 tsp salt
2 tsp baking powder

(B)
4 Grade A egg ( I used 5 Grade C )
160g Melted butter ( melt then measure )
190g Castor sugar ( I used 160g castor sugar )
1 tsp vanilla essence

(C)
200g peach (chopped) ( I used chopped pineapple )


Topping:
150g margarine
150g shortening
180g icing sugar
1 tsp peach essence ( i omitted )
adequate candied balls

Utensils:
1 each nozzle no. 854 and piping bag

Method:
Preheat oven to 180C,blend A in a mixing bowl till well combined.
Add in B and mix well.
Add in C mix well.
Spoon batter into muffin cups and bake for 20 to 25 minutes till baked.

Topping:
Beat margarine, shortening and icing sugar till fluffy, add in peach essence and mix well.
Fit piping bag with nozzle no. 854, spoon in margarine mixture and pipe on top of cupcakes.
Lastly, sprinkle candied balls over cupcakes.