Carrot and pineapple cupcakes

Name: Carrot and pineapple cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 12

Prep

15 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

15 min

Cook

20 min

Serves

Skill

Lunchbox Desserts Soy Milk So Good Frozen Dessert Entertaining Picnics and Snacks Low in Fat Low in Sodium

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

Nutrition per serving

Weight, measurement and temperature conversions

876 kJ

energy kj

3.8 g

protein

1 g

saturated fat

1.9 g

dietary fibre

21.4 g

carbohydrate

7.2 g

sugars

212 mg

sodium

Method

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.
Spoon into paper cases. Bake in a moderate oven for 15-20 minutes or until cooked.
Mix together icing sugar, rind and enough orange juice to make spreadable icing.
Cover with icing when cooled completely.

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