These cupcakes are the perfect antidote to chocolate; moist and moreish, with a cream cheese icing to balance the sweetness.
300g plain flour
1tsp baking powder
½tsp bicarbonate soda
200g soft brown sugar
1 orange, zested
1 lemon, zested
227g tin pineapple, drained and chopped
For the cream cheese icing
125g butter, softened
50g icing sugar
250g cream cheese
Heat the oven to 170°C. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and add the sugar. Beat together the eggs, oil, the zests from both fruit, then stir in the carrots and pineapple. Add to the flour mixture, and gently fold in.
Line a muffin tin with the cupcake cases and spoon in the mixture, leaving 1.5cm room at the top of the case to allow for rising. Transfer to the oven and bake for around 20mins, or until a skewer comes out clean. Leave to cool.
Meanwhile, prepare the icing, beat together the butter and icing sugar then mix in the cream cheese. Chill until it’s thickened but still spreadable. Once at the desired consistency, spoon generously onto the cupcakes and decorate with sprinkles and mini eggs.
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