Still working out how to use this blog page.
A friend of mine asked for a recipe for cupcakes I made with pineapple and carrot in them.
Here is it (really yummy and scrumptous recipe!)
Mini Pineapple and Carrot Cakes
prep time: 10 mins. Cooking time: 15 mins. Makes 24 small cupcakes (or 12 larger ones).
1/2 cup plain flour
1/2 cup self raising flour
1/2 teaspoon bicarb soda
1/4 cup caster sugar
1/2 teaspoon ground cinnamon
225g can crushed pineapple, drained.
2/3 cup firmly packed finely grated carrot.
1/3 cup vegetable oil
1 egg. beaten lightly.
Cream cheese icing:
125g cream cheese, softened
1 tablespoon icing sugar
1 teaspoon lemon juice
2 teaspoons milk
1. Preheat oven to moderate. Green muffin pans.
2. Sift flours, soda, sugar and cinnamon into medium bowl. Add pineapple and carrot; stir in combined oil and egg mixture (do not over mix).
3. Divide mixture into muffin tray. Bake for 15 mins (i found this enough for 12 bigger cakes as well). Stand for 5 mins in pan before turning onto wire rack.
4. Meanwhile combine ingredients for cream cheese icing in bowl and spread over cooled cupcakes.