v
5+ A Day

Fresh Pineapple and Carrot Cupcakes

Fresh Pineapple and Carrot Cupcakes
+

Fresh Pineapple and Carrot Cupcakes

Serves: 10 to 12

Preparation: 15 minutes

Cooking: 15 to 20 minutes

 

Ingredients 

1 cup finely chopped fresh pineapple
1 ½ cups grated carrot
¾ cup wholemeal flour
¾ cup flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1 cup raw sugar
3 eggs
½ cup oil
¼ cup chopped pecan nuts or walnuts
Paper cupcake cases

 

Icing

1 pot cream cheese
½ cup icing sugar
1 to 2 teaspoons Lemon rind (finely grated)

 

Method

Preheat oven to 180°C

Line muffin tins with cupcake cases (It helps keep their shape by putting them in muffin tins)

Combine all ingredients in large bowl and mix well

Spoon mixture into muffin cases and bake for 15 to 20 minutes (until skewers come out clean). Take out of the oven to cool

Combine icing ingredients in a bowl and ice cupcakes, sprinkle with your favourite cup cake sprinkles and place a pecan or walnut on top

Serve with extra slices of fresh pineapple