Carrot and pineapple cupcakes

Serves: 12
Prep: 15
Cook: 20

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

  1. Step 1

    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.

  2. Step 2

    Spoon into paper cases. Bake in a moderate oven for 15-20 minutes or until cooked.

  3. Step 3

    Mix together icing sugar, rind and enough orange juice to make spreadable icing.

  4. Step 4

    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.

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