Recipe by : Jo Wilcox
Photography by : David Zerilli
This recipe first appeared in Food magazine issue 87.
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Ingredients
Cream cheese frosting
Method
1.Preheat the oven to 180°C. Line a 12-hole muffin pan with baking paper.
2.In a large bowl combine the flour, sugar, spice, coconut and walnuts. In a separate bowl whisk together the eggs and oil until smooth then fold in the carrot and pineapple.
3.Mix the wet ingredients into the dry then spoon into the lined muffin pan. Bake in the preheated oven for 15-20 minutes until the muffins are golden, puffed and cooked through. Set aside to cool completely.
4.Meanwhile, to make the cream cheese frosting, whisk together the ingredients until smooth and creamy.
5.Ice the cooled muffins with the cream cheese frosting. Warm the lemon zest and honey in the microwave for 30 seconds and drizzle over the cupcakes.
PER SERVE: Energy: 406kcal, 1697kj Protein: 3g Fat: 22g Saturated fat: 8g Cholesterol: 53mg Carbohydrate: 49g Fibre: 2g Sodium: 262mg
Note