PINEAPPLE AND NUT CUPCAKES

Ingredients:
400 gr of rising flour
3 eggs
1 tbsp cinnamon powder
50 gr of chopped walnuts
½ tbsp nutmeg 50 gr ground almonds
450 gr of sugar
2 cups of liquid milk
1/2 tbsp salt 1 pineapple without shell and chopped into small pieces
150 gr of margarine without salt

Preparation: Sift flour, salt, cinnamon, nutmeg. Reserve. Beat the margarine with the eggs and milk, all together, for 10 minutes then add the flour mixture, little by little, then add the chopped nuts, apples and almonds (the nuts and apple are moistened and passed through flour) the latter is added with spatula in an enveloping manner.

Place the cups in the molds for ponquesitos, dispense ¾ parts of mixture in each cavity Bake at 190 to 200 for approximately 15 minutes.

TOPPING FOR PINEAPPLE AND NUT CUPCAKES
Ingredients:
¼ cups of unsalted margarine - 3 cups of powdered sugar
¼ cups of maple honey (the one used for pancakes) -Nueces to decorate

Preparation: cream the margarine, add the honey and the neva glass little by little until obtaining the desired consistency