Andy was nice enough to measure out all the pineapple parts for me, the kids were willing to eat the left over pineapple. (Pineapple is my worst food allergy, so I don't take chances on that one.) The recipe made 18 very full cupcakes, not 12... what size cupcakes were they making? Gracious!
The kids did the frosting, they do love piping! Such fun designs just like their fun aunt.
Oh - how did they taste? From the reviews - they were great! Not as good as my mom's junkless carrot bars....
Carrot Cake Cupcakes with Cream Cheese Frosting
Ingredients
14 oz (1 can) crushed pineapple in juice , drained but RESERVE juice
WET INGREDIENTS
1/2 cup milk , at room temperature
1/2 tsp white vinegar or lemon juice or other clear vinegar,
2 large eggs , at room temperature
1 cup brown sugar
1/3 cup vegetable oil
DRY INGREDIENTS
1 1/3 cups flour , plain / all-purpose
1 1/4 tsp baking soda
1/4 tsp salt
1 1/4 tsp cinnamon powder
STIR-INS
1 1/3 cups shredded carrot , 1 medium carrot peeled
2 tbsp coconut , shredded or desiccated (unsweetened)
1/3 cup walnuts or pecans , roughly chopped
CREAM CHEESE FROSTING
6oz cream cheese , at room temperature
6 tbsp unsalted butter , softened
3 1/2 cups soft icing sugar / powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt
DECORATING
1/4 cup walnuts or pecans , moderately finely chopped
Instructions
Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.
Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
Bake 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack and fully cool before frosting.
Preheat oven to 180°C/350°F (all oven types). Line a 12-hole muffin tin with cupcake liners.
Canned pineapple: Drain crushed pineapple well, reserving the juice. Measure out 3/4 cup pineapple and 2 tbsp pineapple juice.
Whisk Dry Ingredients: Whisk Dry ingredients in a large bowl.
Whisk Wet Ingredients: In a separate bowl, whisk together the milk, vinegar, eggs, sugar, oil and the 2 tbsp pineapple juice from Step 2.
Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl.
Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny.
Fill muffin tin: Divide batter between 12 holes. (A 3-tbsp levered ice cream scoop makes life super-easy here.)
Bake 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack and fully cool before frosting.
CREAM CHEESE FROSTING
Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.
Cream cheese: Add cream cheese then beat for 1 minute until smooth.
Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
Fluff it! Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.
Cream butter: Using the paddle attachment on a stand mixer (or whisk attachments for hand mixer), beat the butter for 1 minute until smooth, scraping down the sides as needed.
Cream cheese: Add cream cheese then beat for 1 minute until smooth.
Icing sugar: Add 1/3 of the icing sugar, then starting on the lowest speed (to avoid a powdery explosion!), beat until mostly incorporated. Add half the remaining icing sugar, beat it in, then the remaining icing sugar.
Fluff it! Beat on high for 2 minutes until fluffy. Add vanilla and salt, beat briefly to incorporate.
Pipe: Transfer to piping bag fitted with a round tip (or ziplock bag with snipper corner). Pipe on to cupcake, sprinkle with chopped walnuts or pecans if desired.
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