This is a delicious and moist cupcake. You can top it with toasted coconut or chopped nuts, whichever you desire.
The pineapple makes the cupcake moist and the cream cheese frosting is yummy. You can serve with different flavor frostings if desired, I prefer cream cheese.
3 cups eggs
2 cups sugar
1 can of crushed pineapple
1/2 cup canola oil
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 cup chopped nuts (optional)
Cream Cheese Frosting
1 cup toasted coconut
Preheat oven 350 degrees.
In a large bowl, beat the eggs until they become lighter yellow.
Add in sugar, pineapple and oil and mix together.
Add in the baking soda and salt and mix.
Add the optional nuts and then flour and mix.
Put into cupcake papers and cook for 30-45 minutes.
Test with toothpick and when it comes out clean, they are done.
Cool and put cream cheese frosting on and top with coconut.