Ingredients

  • 100 grams flour
  • 70 grams of brown sugar
  • 50 milliliters milk
  • 50 grams of white chocolate
  • 40 milliliters of extra vergin oil
  • 2 slices of pineapple
  • 2 eggs
  • 1/2 packet of baking powder
  • vanilla sugar
  • 1/2 avocado
  • 1 lime

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Cut into cubes of pineapple slices and keep part.
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Step 2

  • In a bowl whisk the eggs with the milk and oil.
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Step 3

  • Add the sugar, the flour sifted with baking powder and stir.
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Step 4

  • Add chocolate and 2/3 pineapple.
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Step 5

  • Lining a pan with muffin cups and fill with the mixture for about 2/3
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Step 6

  • Bake at 180C in preheated oven for 20 minutes.
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  • Length: 20 minutes

Step 7

  • Produces and let cool on a wire rack.
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Step 8

  • Prepare frosting sweet: with a subtle zest of rigalimoni obtained from the files and blend the juice with the pulp of the avocado, add a few tablespoons of powdered sugar and vanilla keep part.
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Step 9

  • Put the cream in a pastry bag and decorate the cupcakes with the remaining pineapple and lime zest.
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Step 10

  • Keep them in the refrigerator.