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I made these lovelies a couple of weeks ago and promised to post the recipe, so here it is!

Now,  I know that this one looks a bit mishapped on close inspection. Like all rubbish work men I am going to blame my tools, as my cupcake tray is about fifty years old (and from my mum).  I think its more for Yorkshire puds but I am coveting a new fancy rubber one, in pink.

So hopefully next time they will be peeerfect!

I cannot take any credit for it either as its Women’s weekly  recipe (not very rock’n'roll I know  but too, too fabulous none the less! ;D).

 It is a treasure and well worth the little bit of effort they take to make!

Pineapple Hibiscus Cupcakes-

125 ml of vegetable oil

3 eggs, beaten

225g of self raising flour

165g of caster sugar

1/2 a teaspoon of ground cinnamon

440 g of grated carrot

160g of crushed pineapple (I had none in so used pineapple pieces and blended, it worked fine)

For Pineapple Flowers

1 tablespoon of caster sugar

1 tablespoon of water

12 wafer thin slices of fresh pineapple

For Lemon cream cheese frosting-

30g of butter, softened

80g of cream cheese, softened

1 teaspoon of finely grated lemon rind

240 g of icing sugar

1) Make pineapple flowers…

To do this pre-heat the oven at a low 120oc. Stir sugar and water together in a small saucepan over a lowish heat until sugar is dissolved . Don’t stir at this point just boil for 1 minute.

Brush both sides of the thinly cut pineapple slices with the sugar syrup. I found that the pineapple shapes didn’t need to be perfect as they all made interesting flower shapes at the end, the main thing is that they are thin enough, too thick and they won’t dry out.

Place pineapple on wire racks over an oven tray and dry in oven for about an hour.

Immediately remove slices from rack and place on upturned egg carton to make flower shape, you can pinch the centre of each slice to make the shape.

2) Make the cakes.

Combine the oil, eggs, flour, sugar and cinnamon in a bowl and stir,  then stir in the carrot and pineapple.

Divide into cake cases and cook for around 30 mins.

Place on a wire rack to cool .

3) Make the frosting.

For this all you do is beat the butter, cream cheeses and rind until its light and fluffy (you can do this with an electric mixer if your lucky enough to have one, if not don’t worry you’ll just have loverly arm muscles!)

Gradually beat in the sifted icing sugar.

Then just stack up the frosting and ploop on a pineapple flower..e’ viola !

Your mates will be super impressed! …that is if , unlike mine they turn up…

I made this for my mates Thursday tea and chat get together and only one of them turned up (bless em, they all had very worthy excuses mind!)

Thankfully  the lovely Amanda  came so I wasn’t left to eat 12 of these beauties  all to myself… we had 6 each, he he!

This entry was posted on Wednesday, May 26th, 2010 at 6:35 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.