Pineapple & almond mini cupcakes

Ingredients (serves 12 to 15):
60g butter, softened
75g sugar
1 egg, beaten
1/2 tsp vanilla essence
2 tbsp milk
100g self raising flour, sifted
2 rings canned pineapple, finely chopped
1 tbsp almonds, broken into small bits

Method:
1. Combine butter and sugar and blend with a mixer until it's creamy and light.
2. Add egg, vanilla essence and milk, and blend again briefly.
3. Put in the flour and combine well with the mixture. Then stir in the pineapples and almonds.
4. Line the cupcake moulds with muffin liners and fill half with the mixture.
5. Bake at 180 deg C for 20 minutes.

Tips:
To make a large cake, pour the batter in a round 21cm cake pan and bake for 30-35 minutes.

Recipe source: Simply Her magazine (Mar 2007)