SASKO SPICY PINEAPPLE AND CARROT CUPCAKES
40 minutes 
6 - 8 
INGREDIENTS
Metric
Imperial
For the cupcakes
- 500 g SASKO BRAN MUFFIN MIX
- 2 extra large eggs
- 250 ml milk
- 125 ml vegetable oil
- 1 1/2 cup carrots, grated
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup tinned pineapple, drained and chopped
- 100 g butter (room temperature)
- 100 g icing sugar (sifted)
- 200 g cream cheese (room temperature, softened)
For the cupcakes
- 17.64 oz SASKO BRAN MUFFIN MIX
- 2 extra large eggs
- 8.45 oz milk
- 4.23 oz vegetable oil
- 1 1/2 cup carrots, grated
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup tinned pineapple, drained and chopped
- 3.53 oz butter (room temperature)
- 3.53 oz icing sugar (sifted)
- 7.05 oz cream cheese (room temperature, softened)
METHOD
- Preheat the oven to 180°C.
- Beat together the eggs, milk and oil with a whisk.
- Add SASKO BRAN MUFFIN MIX to the egg mixture and mix until well combined for 1 minute.
- Fold in the carrots, vanilla, nutmeg, cinnamon and pineapple.
- Divide the batter equally into a well-greased muffin pan.
- Bake for 20 – 25 minutes.
- Beat the butter and icing sugar with electric mixer until light and fluffy. Fold in the cream cheese.
- Once the cupcakes have cooled down completely, spread some of the cream cheese icing on top and serve.
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