Pineapple and Carrot Muffins

Okay so here is the thing. I am a little overweight and it is really starting to annoy me. So baking cupcakes and topping them with swiss meringue buttercream all the time is definitely not helping my waist line. So I think some changes might be afoot for this little blog of mine. A bit less super indulgent baked goodies and a few more "healthier" treats methinks. Hopefully everyone is okay with that!

So to start off this new trend, may I present to you, shock-horror..... a muffin recipe!


Pineapple and Carrot Muffins (from New Complete Baby and Toddler Meal Planner by Annabel Karmel)
Makes about 13 muffins

100g plain flour
100g wholemeal flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
175ml vegetable oil
75g caster sugar
2 eggs
125g grated carrots
225g tin crushed pineapple, drained
100g raisins (I used sultanas)

1. Preheat the oven to 180C and line 2 12-hole muffin trays with paper cases.
2. Sift together the flours, baking powder, bicarbonate of soda, cinnamon, ginger and salt and mix well.
3. Beat the oil, sugar and eggs together until well blended. Add the grated carrots, pineapple and raisins.
   
4. Gradually add the flour mixture, beating just enough to combine all the ingredients.
5. Spoon the batter into muffin trays and bake for about 25 minutes or until golden.
6. Cool on a wire rack.
   

Enjoy!

Rating?

Me - 5/5 - not too sweet and packed full of yummy fruit
Zoe - 5/5 - everytime I get one for her there is a big 'oooooohhhh' :)

If you like pina coladas...

Pineapple cake topped with Pina Colada buttercream and shredded coconut

Have you heard that Iron Cupcake is back? Another reason to bake some cupcake delights! To kickstart the second year of Iron Cupcake we have an interesting challenge - the theme this time was music. So of course I started to rack my brain for cupcake worthy songs, and I came up with... If You Like Pina Coladas!

So if you in fact do like Pina Coladas may I suggest that you try out these cupcakes, especially the buttercream (drool).

Pineapple Cupcakes (adapted from Planet Cake)
Makes 12

175g unsalted butter, softened
160g caster sugar
1 tsp natural vanilla extract
1 tsp grated lemon zest
2 eggs
160g self-raising flour
100g plain flour
200ml milk
440g tin of crushed pineapple, well drained (reserve the juice for the buttercream)
1/4 cup desiccated coconut
1/3 cup honey
50g unsalted butter, extra

1. Preheat the oven to 180C and line 2 12-hole muffin trays with paper cases.
2. Beat butter, sugar, vanilla, lemon zest and a pinch of salt until pale and fluffy. Add the eggs one at a time, beating well after each addition.
3. Sift the flours together. Using a wooden spoon, fold the flour and milk alternately into the creamed mixture.
4. Spoon mixture into the paper cases. Top each cupcake with crushed pineapple and a sprinkle of coconut.
   
5. Beat the extra butter with the honey until creamy. Spoon some of the honey mixture over each cupcake - not too much!
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Leave in tray for 5 minutes and then transfer to wire racks to cool.

Pina Colada Buttercream

160g cream cheese, softened
60g unsalted butter, softened
500g icing sugar, sifted
2 tsp coconut essence
2 tsp pineapple juice

1. Beat the cream cheese and butter until creamy.
   
2. Add the icing sugar, coconut essence and pineapple juice and beat until combined.
   

To assemble the cupcakes top each with a swirl of the buttercream, then flatten out the frosting and roll it in some shredded coconut. Decorate with a bendy straw and cocktail umbrella.


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