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Carrot Cake Mix
Wrights Carrot Cake Mix 500g
Vegetable Oil 60ml
Pineapple Chunks 227g tin (Drained and chopped)
Walnuts (chopped) 100g
Icing sugar (sifted) 300g
Cream Cheese 150g
Unsalted Butter 100g
Vanilla Extract ½ teaspoon
Fresh Pineapple 12 very thin slices
Method (Makes 12)
Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.
Stir in the chopped pineapple and walnuts.
Line a standard 12 hole muffin tray tin with muffin cases.
Divide the mixture between the 12 muffin cases
Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch.
Allow to cool completely before decorating.
Place the pineapple slices in a single layer on a wire rack over a oven tray.
Place in a preheated oven 120°C (250°F, Gas Mark 1) and allow to dry in the oven for approximately 1 hour.
Remove immediately and shape over a egg cup or carton, pinching in the centre to create a flower shape and then allow to dry.
Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.
Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny.
Spread the topping onto each of the cupcake and then place a pineapple flower in the middle on top.