Ingredients
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Cupcakes
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup superfine sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed banana
1 1/2 tablespoons grated orange zest
1/2 cup shredded carrot
1/2 cup crushed pineapple, drained
1/2 cup flaked coconut
Frosting
1/2 cup sweet butter, softened
2 1/2 cups powdered sugar, sifted
2 tablespoons freshly squeezed orange juice
2 tablespoons orange marmalade
Preparation
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Preheat oven to 350\u00b0; place 12 paper baking cups in a muffin tin.
In a bowl, sift flour, baking powder, and cinnamon.
In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
Add in the rest of the ingredients; stir until combined.
Spoon the batter into the cups; bake for 20-25 minutes or until test done.
Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
Smear the frosting onto the cupcakes.
**May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.
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