Cupcakes always look deceptively simple, and like cake-making in general they can be very quick to make. Add the dry ingredients to the wet ingredients, mix them together, pour into a tin and stick it in the oven. But as usual with such things the devil is in the detail. I wouldn’t say I’m a regular baker by any means, preferring instead to make savoury, and when I first tried making cupcakes I was regularly disappointed, primarily because they always came out rather dry compared to the moist little delicacies I thought they should be. So I turned my attention to meeting that specification and these pineapple cupcakes I think fit the bill, but getting pineapple in was not only in the pursuit of moistness but was driven by a different experience.
