Cupcakes With Bacon, Pineapple And Chives

• 6 3/8 tablespoons flour
• 5 1/3 tablespoons wholemeal flour
• 3 3/8 tablespoons milk
• 2 11/16 tablespoons oil extra vergin, Le Conserve della Nonna
• 6 2/3 tablespoons diced bacon Beretta
• 2 slices pineapple
• 2 eggs
• 1/2 packet yeast for pies
• 1/2 avocado
• 1 lime
• salt
• pepper

1. Wash, dry and chop the chives and keep aside.
2. Cut into cubes of pineapple slices and keep part.
3. In a bowl whisk the eggs with the milk and oil.
4. Add flour sifted with baking powder and stir.
5. Add the chives, 2/3 pineapple and bacon.
6. Adjust salt and pepper.
7. Lining a baking muffins (mine is Wilton by Decora) with baking cups and fill with the mixture for about 2/3.
8. Bake at 180u0b0C in preheated oven for 20 minutes.
9. Produces and let cool on a wire rack.
10. Prepare frosting salty: with a subtle zest of rigalimoni obtained from the files and blend the juice with the pulp of the avocado, add a pinch of salt and pepper and keep part.
11. Put the cream in a pastry bag and decorate the cupcakes with the remaining pineapple and lime zest.
12. Keep them in the refrigerator.

flour, wholemeal flour, milk, vergin, bacon, pineapple, eggs, yeast, avocado, lime, salt, pepper

Taken from www.yummly.com/recipe/Cupcakes-With-Bacon_-Pineapple-And-Chives-1653751 (may not work)