Pineapple Coconut And Carrot Cupcakes |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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…. I like the coconut and pineapple mix on this cake. This recip comes from Eating Well Magazine (April – May 2005) Ingredients:
1/2 cup chopped walnut |
2 cups flour |
2 tsp. baking soda |
1/2 tsp. salt |
2 tsp. ground cinnamon |
3 large eggs |
1 1/2 cup sugar |
3/4 cup buttermilk |
1/2 cup oil |
1 tsp. vanilla extract |
1 20 ounce can crushed pineapple, drianed, juice reserved |
1 1/2 cup grated carrots |
1 cup flaked coconut ( for rispy and crunchy flanes, bake on cookies sheet for 8 minutes) |
frosting |
2 tabespoons flaked coconut |
12 ounes cream cheese |
1/2 cup cofectioners’ sugar, sifted dish |
1 1/2 tsp. vanilla extract |
Directions:
1. Preheat oven to 350 F.. Toast walnuts in a small baking pan in the oven until fragant, 10 minutes
2. Sift and mix dry ingredients in a large bowl.
3. Blend liquid ingredients in another bowl…
4. Pour liqud ingredents into dry ingrediens and mix well…
5. Add pineapple, coconut , carrots and walnuts. Mix with a rubber spatula just until blended, stir in the nuts. Scrape the batter into cupcakes… spreading evenly.
6. Bake cupcakes until the top springs back when touched lightly and toothpick inserte in the center comes out clean, 40 to 45 mintes. Let cool completly.
7. Frosting
8. Place coconut in a small baking pan and toast in the oven at 300 F, until Light goleen.
9. Beat cream cheee, cnfectioners’sugr and vanilla in a mixing bowl with an electric mixer until smooth and creamy. Spread frosting over cooled cupcakes.
10. Enjoy
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