2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
3/4 cup buttermilk
1 1/2 cups granulated sugar
1 can (8 ounces) crushed pineapple, drained
1 cup pecans chopped (optional)
About 18 standard cupcakes. Each cupcake serves 1.
Preheat oven to 325°F. In medium bowl, combine flour, baking soda and salt. In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and, if desired, nuts. Add flour mixture; mix well. Pour into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
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