1/2 cup shortening
1 cup sugar
2 eggs, unbeaten
2 cups flour, sifted
1/2 tsp salt
2 tsp baking powder
1 tsp vanilla
8 ounces crushed pineapple (minus 3 tbsp juice)

For Pineapple Glaze:
3 tbsp pineapple juice
3 cups sifted confectioners sugar

Cream the shortening, add sugar, cream well. Add unbeaten eggs, heat well, sift flour, salt and baking powder. Sift together 3 times and blend into the sugar mixture. Add the vanilla and crushed pineapple. Put into paper lined muffin tins and bake at 375° F for 20 minutes or until lightly brown. For glaze, add the confectioners sugar to the pineapple juice. Blend until smooth and satiny. Spread over the cupcakes while they are still warm. Recipe makes 24 Pineapple Cupcakes.