Humming bird cupcakes

If you like pineapples,then you will love these delicious cupcakes!
The texture is soft and moist! 
You get the taste of pineapple and walnuts in every bite!

Ingredients:
All purpose flour or maida-1 and 1/2 cup,

Sugar-3/4 cup,
Butter-100 gms or 1 packet,
Egg-2,
Baking soda-1/2 tsp,
Cinnamon pwd-1/2 tsp,
Vanilla essence-1 tsp,
Ripe banana-1-mashed,
Canned pineapple-4 slices or 1/2 cup crushed(drained)
Roasted walnuts-1/2 cup-chopped.

Method:
Pre heat oven to 180C
Whisk flour,baking soda and cinnamon pwd in a bowl.

Mix one tsp of flour to the chopped roasted nuts and keep aside.

Chop and mash the bananas.

Chop the pineapples with a knife and drain out the sugar syrup (just tilt the plate to drain the syrup). 

Add the pineapple to the mashed bananas.

 Mix with a spoon or a fork.

Beat butter with an electric mixture for 30 seconds. 

 Add sugar and beat for 1 minute or till light and pale yellow.

Add egg one at a time and beat for one minute each.

Add vanilla essence and beat for 30 seconds.

Scrap the sides.
Add half the flour mixture and beat only for few seconds.

Add the other half and beat only till the flour is incorporated.

Remove the beater and add the pineapple banana mix and walnuts.

Using a spatulla gently fold all together.

Fill 3/4 cup and bake for 20 to 22 minutes or until tooth pick inserted in the centre comes out clean.

The top turns brown.
After 20 minutes rotate the tray and bake for few minutes more.
Take out the tray and keep on wire rack.

Take out the cupcakes and cool on wire rack completely.

Once cool you can decorate with cheese frosting!

Makes 13 cupcakes.
Best eaten fresh but can be kept in the fridge covered or in a box.
Use the rest of the pineapples to make another batch of cupcakes.
If there are less slices of pineapples in the can, then increase the recipe of the banana to two!