These cupcakes are a favourite in our household and have been made several times. They are super moist and full of flavour. Matched with the most delicious cream cheese icing and these make the perfect Easter treat or just an awesome cupcake.
Ingredients 2 cups plain flour
2 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
3 large eggs
2 cups of sugar
3/4 cup of buttermilk (sour milk)
3/4 cup of vegetable oil
2 tsp vanilla extract
2 cups of grated carrot
1 tin of crushed pineapple (approx. 225g)
100g desiccated coconut
1 cup chopped walnuts (or you can use pecans)
For cream cheese icing:
3/4 cup butter, softened
310g cream cheese, softened
3 cups sifted icing sugar
1 1/2 tsp of vanilla extract
Preheat oven to 170 C and grease and line two 12-hole cupcake tins with cupcake liners (one only needs 6).
Sift together flour, baking soda, salt and cinnamon. Beat eggs, sugar, buttermilk, oil and extract together on medium speed until smooth and creamy. Add dry ingredients gradually, beating on low speed until mixture is just combine.
Fold in grated carrot, pineapple and walnuts
Divide mixture evenly between the cupcake liners about 3/4 full.
Bake for 20-25 minutes or until cake bounces back when lightly touched. Leave to cool in tin.
For cream cheese icing, beat cream cheese and butter together until creamy, Gradually add sifted icing sugar and vanilla and beat until combined and smooth.
Put icing in to a piping bag and decorate cupcakes . Top with a mini Easter egg!