prep time: 45 mins
bake time: 35 mins
cleanup time:10 mins
time spent procrastibaking:90 minutes
aloha, procrastibakers! sometimes, it’s nice not having class or work: i spend my days napping, or reading, or watching movies… it’s lazy and fantastic, considering how crazy things normally are. sadly though, my apartment pays the price. i could mop the kitchen floor, or i could go inside and watch “when harry met sally” for the zillionth time. come on now, procrastibakers. what would you choose?!
i admit– i haven’t put off cleaning my apartment completely. i just washed every dish i own, all in anticipation of today’s delicious recipe: pineapple carrot cupcakes! this recipe is awesome for summer; fresh pineapple and carrot give a burst of juice and color to already-moist, flavorful cupcakes.
not only that, but today we’re going to make a ridiculously simple frosting that also happens to be one of the yummiest frostings you’ll ever come across– a great compliment to the strength of the pineapple carrot cake. and if you happen to have access to pineapple flowers, well– could things get any prettier? or more delicious?
- 2 small mixing bowls
- 1 large mixing bowl
- cupcake tin
- peeler/grater, spoon for stirring
- 1/2 cup vegetable oil
- 3 lightly beaten eggs
- 1 1/2 cups self-rising flour
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup light brown sugar
- 2 cups firmly packed grated carrot
- 1 cup drained crushed pineapple
step one. preheat your oven to 350 degrees F. prep your cupcake tin with some non-stick spray.
step two. grate your carrots. i peel mine first and then scrape em against the grater– make sure they’re all clean before you get started! this step takes a while… i used about 5.5 medium-sized carrots. then, open your crushed pineapple (i used a can of Dole(tm) crushed pineapples, but don’t let me stop you from crushing yours yourself, if that’s what you’re into!) and bowl it.
step three. in a large mixing bowl, combine your oil, eggs, flour, and sugar(s) until blended. then, add your pineapple and carrot to the mix, and stir until completely well-blended. it should be pretty orange– thanks, carrots!
while we’re waiting on the cupcakes to cook, let’s make the frosting!
- medium saucepan
- small bowl
- 1 cup sugar
- 1/3 cup water
- 2 egg whites
step one. combine the sugar and the water in a small pot over medium heat. do not let the mixture boil until the sugar has completely dissolved. then, allow the mixture to boil uncovered and unstirred for 5 minutes. the syrup should be pretty thick, but not colored. remove from heat after the 5 minutes.
step two. in a small bowl, isolate your two egg whites, and beat until soft peaks form. slowly pour the syrup in a thin stream while continuing to beat the egg whites. as the mixture cools, it’ll thicken.
here’s where tools come into play significantly. if you have an electric mixer and use it on the frosting, it will thicken tremendously and make large, soft peaks. if you’re beating the frosting by hand, it’ll still thicken, but will only get to a soupy consistency (refrigeration will help). either way, it’s delicious– just know what to expect.
top your cupcakes with a dollop of frosting and, if you’ve got em, a pineapple flower– delicious and beautiful!