Carrot and Pineapple Cupcakes

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Carrot and Pineapple Cupcakes

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Ingredients

18 portion(s)

Carrot and Pineapple Cupcakes

1 Carrot (medium sized), Washed and roughly chopped
1/2 Tin Pineapple Slices, drained
2 eggs
1 cup sugar
2/3 Cups Vegetable Oil
1/2 teaspoon salt
1 1/2 Cups Flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla essence
1 teaspoon Bi Carb Soda

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6

30min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Everyday Party Picnic

Recipe's preparation

Carrot and Pineapple Cupcakes

1. Preheat oven to 180C (fan forced).
2. Line large cupcake trays with 2 cupcake papers each. (to avoid burning on the edges)
3. Add Carrots to the

and blitz on speed 5 for 5 seconds. Set Aside
4. Add drained pineapple to the

and blitz on speed 5 for 3 seconds. (You can use crushed pineapple and skip this step if that's what you have in the cupboard.) Add to the reserved carrots.
5. Without rinsing bowl, add eggs, sugar, oil and salt. Blitz on speed 4 for 30 seconds.
6. Add the remaining ingredients to the

and mix on speed 4 for 10 seconds.
7. Add Carrots and Pineapple back to the

and blend on speed 4 for 10 seconds. Scrape down and repeat.
8. Pour the mixture evenly into your prepared cupcake trays.
9. Bake at 180C for 15-20 mins.
10. When nicely browned remove from oven and set aside for 5 mins to cool. Then transfer to wire cooling rack to cool completely.

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Tip

I have also made this using half the sugar and replacing with Rice Malt Syrup which still tasted great.
These would also be nice iced with a cream cheese topping however I never have time for that step!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.