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Pineapple cakes

 

Pineapple cakes


You will need ,,,

  • 1/3 cup (50g) plain flour

  • ½ cup (75g) self-raising flour

  • ½ tablespoon bicarbonate of soda

  • ¼ cup (55g) caster sugar

  • ½ teaspoon ground cinnamon

  • 225g can crush pineapple, drained

  • 2/3 cup (160g) firmly packed finely grated carrot

  • 1/3 cup (80ml) vegetable oil

  • 1 egg, beaten lightly

Cream cheese icing

  • 125g cream cheese, softened

  • 1 tablespoon icing sugar

  • 1 teaspoon lemon juice

  • 2 teaspoons milk

 

How to make Pineapple cakes:

  1. Preheat oven to moderate (180°C/160°C fan-forced). Grease two 12-hole (1 tablespoon/20ml) mini muffin pans.

  2. Sift flours, soda, sugar and cinnamon into bowl. Add pineapple and carrot; stir in combined oil and egg (do not over-mix).

  3. Divide mixture among pan holes. Bake about 15 minutes. Stand muffins in pans 5 minutes turn onto wire rack to cool.

  4. Meanwhile, make cream cheese icing

  5. Spread cooled muffins with icing.

  6. Cream cheese icing Combine ingredients in small bowl.

Makes 24
Per cake 5.1g fat; 343KJ (82 cal) 

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