Carrot Pineapple Cupcakes with Cream Cheese Frosting

Makes 12, Prep and Cook 40 mins

¾ cup plain flour

¾ cup self-raising flour

2 tsps ground cinnamon

½ tsp bicarbonate of soda

¾ cup firmly packed brown sugar 1¹∕³ cups grated carrot (180g) 440g can crushed pineapple

in juice, well drained

2 eggs, lightly beaten

²∕³ cup light olive oil

Fresh pineapple pieces,

to decorate

CREAM CHEESE FROSTING

100g cream cheese,

at room temperature 50g unsalted butter,

at room temperature 2 tsps finely grated

lemon rind

2 cups icing sugar mixture

1 Line a 12-hole muffin pan (¹∕³-cup capacity) with paper cases.

2 Sift flours, cinnamon and soda into a large bowl. Stir in sugar and carrot.

3 Combine pineapple, eggs and oil in a large jug. Whisk well. Stir into flour mixture until well combined. Divide mixture evenly among paper cases.

4 Cook in a moderate oven (180C) for 18 to 20 minutes, or until cooked when tested. Stand in pan for 5 minutes. Transfer to a wire rack to cool completely. 5 To make frosting, beat cream cheese, butter and rind in small bowl with an electric mixer until fluffy. Add sugar. Beat until combined.

6 Spread frosting over top of cold cupcakes. Decorate with pineapple pieces.