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Carrot Passion Cupcakes

  • BAKE: 25m
  • SERVES: 12


Carrot Cake Mix 5 x 500g
  • Carrot Cake Mix 5 x 500g
  • Wrights Carrot Cake Mix 500g
  • Water 200ml
  • Vegetable Oil 60ml
  • Pineapple Chunks 227g tin (Drained and chopped)
  • Walnuts (chopped) 100g
  • Icing sugar (sifted) 300g
  • Cream Cheese 150g
  • Unsalted Butter 100g
  • Vanilla Extract ½ teaspoon
  • Fresh Pineapple 12 very thin slices



Method (Makes 12)

Place the cake mix, water and oil into a bowl and mix to form a smooth batter beating for 1-2 minutes.

Stir in the chopped pineapple and walnuts.

Line a standard 12 hole muffin tray tin with muffin cases.

Divide the mixture between the 12 muffin cases

Bake in a preheated oven 180°C (360°F, Gas Mark 5) for 20-25 minutes until firm to the touch.

Allow to cool completely before decorating.

Place the pineapple slices in a single layer on a wire rack over a oven tray.

Place in a preheated oven 120°C (250°F, Gas Mark 1) and allow to dry in the oven for approximately 1 hour.

Remove immediately and shape over a egg cup or carton, pinching in the centre to create a flower shape and then allow to dry.

Sift the icing sugar into a bowl and add the butter, cream cheese and vanilla extract.

Beat until smooth and creamy for about 4-5 minutes with and electric whisk or machine. Do not over beat or the mixture may become runny.

Spread the topping onto each of the cupcake and then place a pineapple flower in the middle on top.

“I do not own a Bread making machine - I use a bowl & spoon, and have brilliant results every time. I have loved using the cake mixes, I put the mixture into muffin cases, I add bits like cherries to the Chocolate Fudge mix and walnuts to Carrot cake mix - complements every time - thank you for a fab product."


Deb's Tips

These fruity little cuties are so welcome - you will think you are well on your way to your 5 a day! The flowers are a great touch too! Deb the Bread

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