Carrot and pineapple cupcakes
Carrot and pineapple cupcakes are a sweet treat, perfect for special occasions.
Ingredients
- 3/4 cup wholemeal self-raising flour
- 1 cup white self-raising flour
- 2 tsp baking powder
- 1/3 cup sugar
- 125g oil
- 3/4 cup So Good Regular, soy milk
- 2 eggs, lightly beaten
- 1/2 cup carrot, grated
- 1/2 cup crushed pineapple
Icing
- 1 cup icing sugar
- 1 tsp orange rind, grated
- 3 tsp orange juice
Method
- Place flours, baking powder and sugar into mixing bowl. Combine oil, So Good Regular, eggs, carrot and pineapple. Stir into dry ingredients until just combined.
- Spoon into paper cases. Bake in a moderate oven for 15-20 minutes or until cooked.
- Mix together icing sugar, rind and enough orange juice to make spreadable icing.
- Cover with icing when cooled completely.
Tips
- To turn these yummy cupcakes into muffins, just use muffin tins instead of cupcake tins. Sprinkle sifted icing sugar over muffins instead of icing. This helps to cut sugar content.
