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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
For the icing
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
For the icing
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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