Pineapple and carrot spelt cupcakes

IMG_5849 Wanting to contribute dessert to our recent Good Friday lunch, but also being mindful of the chocolate overload that inevitably occurs over the Easter weekend (well for me anyway), I went in search of a non-chocolate baked treat. And with a newborn taking up most of my spare time, the dessert also needed to be relatively quick and easy to prepare. Enter….cupcakes. Pineapple and carrot spelt cupcakes to be precise. Just mix… IMG_5835 Spoon… IMG_5836 And bake. IMG_5838 IMG_5839 But we all know that cupcakes are really about the icing. I had initially planned to top the cupcakes with a lemon cream cheese icing, however as I was making them quite a few hours in advance, I wasn’t convinced that the icing would hold its shape when travelling to our lunch destination. I knew that vanilla buttercream, on the other hand, was a good stable icing that would travel well. IMG_5841 So buttercream icing it was. Coloured with a splash of pink food dye, piped onto the cupcakes, then topped with a pre-made fondant flower for no other reason than they looked pretty. IMG_5845 And who doesn’t love pretty?? IMG_5846 I really quite enjoyed the addition of the crushed pineapple, which added both a hit of pineapple flavour but also kept the cakes moist. IMG_5850 And, although the cakes themselves were not overly sweet, the icing certainly was – and provided the requisite afternoon sugar rush. IMG_5848 Good Friday dessert….success! Pineapple and carrot spelt cupcakes (makes 12)

  • 3 eggs
  • 100ml vegetable oil
  • 1 tbs coconut oil
  • 1.5 cups spelt flour
  • 2 tsp baking powder
  • 160g caster sugar
  • 1 tsp ground cinnamon
  • 350g grated carrot
  • 180g drained crushed pineapple
  • 150g butter, softened
  • 2 cups icing sugar, sifted
  • 1 tbs vanilla essence
  • Few drops food colouring
  1. Preheat oven to 180C, and line a 12-hole muffin tray with paper cases.
  2. Combine eggs and oil. Add flour, baking powder, sugar, cinnamon, carrot and pineapple, and stir until just combined. Divide among cases.
  3. Bake for 25-30 minutes, or until a skewer inserted into the cakes comes out clean. Transfer to a wire rack, and cool completely.
  4. To make the icing – beat the butter until pale and creamy. Add the vanilla, food colouring and the icing sugar (half a cup at a time) – and continue to beat until smooth. Pipe or spread onto the cupcakes.

11 thoughts on “Pineapple and carrot spelt cupcakes

  1. Oh, these are gorgeous Lisa! Absolutely beautiful. I'm so impressed by the icing but I'd have loved the look of these even if plain – the ingredient list sounds great.

  2. you're looking great, btw 🙂 sorry i haven't been commenting as much, but i have been checking in! glad things are going well with the little one! love pinapple in carrot cake, I bet these were fantastic!

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