2 1/4 c. flour
1 1/2 c. sugar
1 tsp. salt
3 tsp. baking power
1/2 c. salad oil
5 unbeaten egg yolks
3/4 c. unsweetened pineapple juice
1 c. egg whites
1/2 tsp. cream of tartar
Pineapple Butter Cream Frosting
1 cup (2 sticks) unsalted butter, room temperature
1/4 teaspoon salt
8 ounce can crushed pineapple, in juice
5-6 cups powdered sugar
Preheat oven to 320°F and line 24 muffin tins with paper liners.
Sift dry ingredients into mixing bowl; make a well in the center and add salad oil, egg yolks and pineapple juice. Beat until satin smooth.
Combine egg whites and cream of tartar in large mixing bowl. Beat until they form very stiff peaks (stiffer than for meringue). Fold egg yolk batter gradually into egg whites.
Spoon batter into the cupcake liners, filling approximately 3/4 full. Bake for 55 minutes then at 350 degrees for 10 minutes. Cool in pan for 5 minutes then transfer cupcakes into a rack to cool completely.
Meanwhite, prepare the butter cream frosting. Drain crushed pineapple, setting juice aside. Cream together butter, salt, half of the crushed pineapple and 5 tablespoons pineapple juice. Add powdered sugar about a cup at a time, until desired consistency is reached. Transfer into a piping bag and use to decorate the tops of the cooled Pineapple Chiffon Cupcakes.