Ingredients (Teacakes)
½ c shortening
½ c sugar
½ c brown sugar
2 eggs
½ c sweetened crushed pineapple
½ c water
2 c flour
1 t baking powder
½ t baking soda
1 t salt
1 pkg 6 oz semi sweet chocolate chips
1 t vanilla
Ingredients (Pineapple Butter Frosting)
½ c butter
1 c+ 2 c powdered sugar
6 T crushed pineapple with juice
Instructions (Teacakes)
Cream together shortening and sugars. Add eggs one at a time while mixing. Add pineapple and water to the mixture alternating between them as you add.
In a separate bowl, sift and mix together the dry ingredients (flour, soda, powder, salt). Add dry ingredients to wet ingredients in mixing bowl. Mix in vanilla and chocolate chips.
Spoon into muffin tins. Bake at 350 degrees for 20 to 25 minutes. Yields 18 cupcakes.
Instructions (Frosting)
Combine butter and 1 cup powdered sugar. Alternate between the pineapple and remaining powdered sugar and blend in.
Spread on cooled teacakes
Source: Colleen or Grandma Dianne