Thursday, March 31, 2011

pineapple carrot cake in muffin size........


 For cake

¾ cup vegetable oil
¾ cup golden brown sugar
3 eggs
¼ cup pure maple syrup / caramel sauce ( 1/2 cup sugar + 1tbs water, cook until it become brown liquid... pls dont stis the mixture)
2 tsp grated fresh ginger
2 cups all purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 cups grated carrot (2 medium carrot would do)
1 cup diced or crushed pineapple, fresh or tinned (drained), i used 3 slice cane pineapple
 
For Frosting: original recipe
½ cup cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 ½ cups icing sugar, sifted
1 ½ tsp vanilla extract  

For Frosting: modified version for 12 muffins
250g cream cheese, room temperature
 50 g unsalted butter, room temperature
1  cups icing sugar, sifted
1 ½ tsp vanilla extract

method.... plain & simple... just follow this instruction....

1) vege oil + brown sugar ... beat for 1 minutes before adding up the egg... 1 at a time.
















2) add in grated ginger and caramel sugar. so ur liquid part is done. wat u have to do next is to gather dry mixture.

3) combine flour , baking soda, baking powder, salt & cinnamon. sift them. the dry part then mixed into the liquid part. used folding method / u can always make ur life easier by using mixer.


4) add in pineapple & grated carrot.
















 now its all done.... place muffin paper inside the muffin mold before adding up the mixture.

baked them for ~30 minutes, 180C until it turn golden brown.

once its done, cool it for 1/2 hour before spread the topping.
 done......
this is so yummy, no one cant resist them. the smell of cinnamon + the sweetness of the pineapple will  fuse in ur mouth once u have a bite of it.

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