I didn’t do the buttercream icing (I don’t like it) but these were really yummy without it anyway! 🙂
I wasn’t sure how many it would make or how full to fill the muffin cases, so made 17, but should probably have just made 12.
- 175g light, soft brown sugar
- 250g self-raising flour
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 3 eggs, beaten
- 175ml sunflower oil
- zest of 1 orange
- 140g grated carrot
- 1 x 432g tin pineapple in juice, drained well and chopped
- 100g chopped walnuts
For the icing:
- 300g icing sugar
- 150g softened butter
- various natural homemade colourings made from crushed blueberries, raspberries or strawberries
- a little caster sugar
- In a large bowl, combine the soft brown sugar, self-raising flour, ground cinnamon and bicarbonate of soda. Make a well in the centre and add the 3 beaten eggs, sunflower oil, the zest of 1 orange and the grated carrot. Mix well and add the drained pineapple and chopped walnuts.
- Stir to combine, then spoon into mini muffin cases in a tin, or into fairy-cake cases, and bake for 20 minutes (30 minutes for larger size) at 180ºC, fan 170ºC, gas 4. Allow to cool then decorate with buttercream icing.
- For the icing beat together the icing sugar and softened butter. Divide between several bowls to make various colours using natural homemade colourings made from crushed blueberries, raspberries or strawberries. Pipe a design on to each cake and sprinkle with caster sugar that’s had colouring stirred through.