Banana Bottom Pineapple Swirl Cupcake

Some weeks back, after meeting NH when she came to pick up the toppers, I went on to try her recommendation of getting myself upside down to release the tension on my spine or rather slipped disc.

Surprisingly, I already felt so much relief.  The nerve is getting less pinched and my movement is much more comfortable.

I think through this one year, my pain tolerance level has gone up so much that I am like an iron man (oops I meant woman).  So when I said I felt relieved, it is actually feeling a lot more improvement.

I still have to be very careful as my back muscle is still not strong yet.  I marvel those who train day and night, it is definitely not easy to be so disciplined.

So today, I picked Banana Bottom Pineapple Swirl Cupcake as my baking project as I have a can of pineapple in the pantry that I want to clear off.   Sounds interesting right?   

Verdict: Though I am no fan of pineapple but let me tell you, these cupcakes are delicious!  I strongly recommend this recipe!  

My girl couldn't stop pinching at it as I told her to wait till I take some photos.  It is a nice change from the norm of a banana cake or banana chocolate cake.  The texture is a combination of everything.  The good part (or rather the bad part for pineapple lover) is that the pineapple taste was not evident.  That could be because it was masked off my the cream cheese.

I am already thinking of baking another batch to share around since I still have some pineapple jam left.

Note: It was still soft and moist after a few days.

Initially I wanted to frost it to make it prettier but since I am down with a flu, I have to skip that part.

Hope this is presentable for me to submit this to the Bake-Along blog hop event hosted by Joyce of Kitchen Flavours , Lena of Frozen Wings and Zoe of Bake for Happy Kids

  
Happy 2nd Birthday, Bake Along!

Pineapple Swirl filling

225g canned crushed pineapple (only use 83g)

170g cream cheese, room temp

50g castor sugar

1 egg

1/8 tsp salt

Banana Cupcake

200g cake flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

225g ripe banana

3 tbsp whole milk

1 tsp vanilla

115g unsalted butter

200g castor sugar

1 egg

Method:

Preheat oven to 180 deg.  Prepare muffin tray.

Drain pineapple in a sieve.  Pat dry as much as possible.  Crushed to form a jam like texture.

Beat cream cheese until smooth.  Add in sugar and beat till cream cheese is creamy.  

Add the egg and salt, and blend well.  

Add 83g of the pineapple and beat well (keep remaining for other use)

Banana Cake

Sift flour, baking powder, baking soda and salt together.  

Put banana into a bowl and add milk and vanilla, mixed well.

Beat butter and sugar until well blended (3 mins).  

Beat in the egg.

Add the banana mixture and beat until incorporated.  

Add in flour in three addition.  Mix untill smooth.

Spoon 1 tbsp of cupcake batter into the muffin cup, spoon 1 tbsp of pineapple filling and then top each with 2 more tbsp of the batter.

Bake for 20 - 25 mins or until golden brown.

Cool for 10 mins in cup and remove and cool further on rack.

Adapted from Baking for all Occasions.

Cheers