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Fairy cakes with fruit chips
(0 votes)
Difficulty:
easy
Preparation:
45 min.
Preparation
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Ingredients
for
24
- For the cupcakes
- ½ cup all-purpose flour
- ¾ cup self-rising flour
- ½ tsp baking soda
- ¼ cup caster sugar
- 8 ozs canned, crushed Pineapple (drained)
- ⅔ cup grated carrots
- ⅜ cup sunflower oil
- 1 egg (beaten)
- For the topping
- ½ cup cream cheese
- 1 Tbsp powdered sugar
- 1 tsp lemon juice
- 2 tsps milk
- To decorate
- sliced candied pineapple
- Pineapple leaf
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in 2 x 12 hole mini muffin tins.
2.
Sift the dry ingredients into a mixing bowl. Add the pineapple and carrot.
3.
Whisk together the oil and egg and stir into the mixture until just combined.
4.
Spoon into the paper cases and bake for about 15 minutes, until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the topping: beat together all the ingredients until smooth.
6.
Spoon on top of the cakes and decorate with candied pineapple slices and pineapple leaves.
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