carrot and pineapple cupcakes

Guys, I have a rash on my hands. Granted, it’s not very red or large or even very itchy (at the moment – it could spring into crazyitchy annoyingness at any moment. Watch out!

I think it’s stress related, but that is of course only a theory. And to be honest, it’s actually just resurfacing from a couple of weeks ago. What was I doing then? Oh, yeah, being a head counselor at a kids’ day care camp. Fun times.

They actually were fun times, just also quite stressful. Thankfully, I have this baking thing to destress me. Thank you God for flour, sugar, butter and ovens.

Also eggs.

So I actually made these before the birthday cake that is yet to appear on this blog (soon, people, soon. I promise.) and they didn’t quite turn out as expected. They were quite small, and I made a cream cheese lime glaze instead of the icing I was after (I may have figured that that would have happened if it weren’t for the fact that I had quite a few other things on my mind, namely university starting in three days and also work and also car trouble. Not fun.

But hey, they tasted good.

Until they turned mouldy. Not cool! Keep these in theĀ refrigerator, and eat them quick. Share them with your housemates, your uni mates, your family, your friends. They are really nice. Especially coming from a sun-dappled kitchen.

Carrot and Pineapple Cupcakes

Ok, so related to the fact that these went mouldy in less than a week kept in an airtight container in winter at room temperature, I would suggest that a) keep them in the fridge and b) squeeze the carrots after you grate them to get the juices out. Also c) really strain that pineapple out.


1/2 cup (125ml) vegetable oil

3 eggs, beaten lightly

1 1/2 cups (225g) self raising flour

3/4 cup (165g) caster sugar

1/2 tsp ground cinnamon

2 cups (440g) firmly packed grated carrot, squeezed of juices

3/4 cup drained crushed pineapple

Preheat oven to 180 degrees celsius (160 degrees fan forced). Line a twelve hole standard muffin pan or eighteen cupcake moulds (approximately).

Mix together oil, eggs, flour, sugar and cinnamon. Stir in pineapple and carrot. Warning – this will not look pretty. Do it anyway.

Fill the cases about three quarters full – a little fuller if you like them spilling over more, these were a little flat.

Bake about twenty five minutes, longer if they’re bigger.

Cream Cheese Lime Glaze

25g softened cream cheese

juice of one lime

Beat the cheese with electric beaters until smooth. Add lime juice and beat until combined. Dip each cupcake in the glaze. Eat with others.

PS: Happy Birthday Harry Potter!



One thought on “carrot and pineapple cupcakes

  1. Pingback: procrastabaking « cut.the.cookie

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