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Pineapple Tea Cakes

½ cup butter
½ cup white sugar
½ cup brown sugar, packed
2 eggs
½ cup crushed pineapple
½ cup water
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips

Cream butter and sugars well. Beat in eggs, one at a time until well blended. Add crushed pineapple with juice. Combine dry ingredients and add alternately with water. Begin and end with dry ingredients. Add chocolate chips and pour batter into muffin pans lined with paper liners, filling each ½ full. Bake in 350 degree oven for 20-25 minutes. Cool and frost.
Makes about 12 cakes.

Frosting

½ cup confectioners sugar
2 tablespoons butter, melted
2 tablespoons crushed pineapple with juice
1 cup confectioners sugar

Combine ½ cup confectioners sugar and melted butter. Mix well. Blend in crushed pineapple with juice. Add 1 cup confectioners sugar. If too thick add a little hot water.

 

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