carrot pineapple cupcakes
Have you ever tried any of the tips and hints on the back of a cake mix packet?
Me neither.
Until last Sunday.
I'd had this in the back of the cupboard for quite some time, I usually make my cakes from scratch and they're almost always chocolate, or a sponge with jam and cream filling.
As I read the ingredients I'd need to add, I saw this near the bottom of the packet.
Now I do like me some pineapple and I just happened to have a can of crushed pineapple left over from making the pineapple meringue pies a few months ago.
So in went the pineapple.....
and the mixture got thoroughly blended.
Now the packet says this should be baked as a loaf cake, but I thought it would be nice as cupcakes.
so I put patty cases in my 12 cup muffin pan, spooned in the mixture (it made 18 cakes)
and into the oven they went.
They didn't rise as much as I'd hoped, next time I'll put more mix into each patty case.
You can see the oil soaked into the paper cases, the ingredients list says to add 1/3 cup, but I might try a little less next time. Or just use double layered cases.
While they were baking I decided I wasn't going to use the provided icing mixture (which needed butter and milk added), instead I was going to ice them with>>>>>wait for it>>>>>
trumpet fanfare please.......da-dada-daa-dada-da-dada-daaa>>>
this!
OH. MY. YUM!!
The first time I bought this, I taste tested with a teaspoon.
Testing, testing, testing......until the container was empty.
It's that good.
There's a chocolate version available, but I don't like it.
and here they are. I didn't pile it up all swirly and pretty like those fancy cupcakes that cost a small fortune each, I just smeared it on with a knife.
"schmear me" (Raj holding a bagel out to Leonard, Big Bang Theory, season 4, episode 15, The Benefactor Factor)
these two didn't fit into the containers, one of which is now in my freezer, so I ate them after dinner.
How did they taste?
Taste was fine.
Texture?
well, that's kind of hard to explain.
They weren't soggy, but not dry either, chewy......the pineapple was very evident as some of the pieces were chunky instead of being properly crushed, and I think I ate them too soon after dinner to properly enjoy them.
On the second tasting yesterday, the texture seemed to have settled a bit, they were nicer to eat.
If I make this again, I'll try it as a loaf cake.
Me neither.
Until last Sunday.
Now I do like me some pineapple and I just happened to have a can of crushed pineapple left over from making the pineapple meringue pies a few months ago.
Now the packet says this should be baked as a loaf cake, but I thought it would be nice as cupcakes.
You can see the oil soaked into the paper cases, the ingredients list says to add 1/3 cup, but I might try a little less next time. Or just use double layered cases.
trumpet fanfare please.......da-dada-daa-dada-da-dada-daaa>>>
The first time I bought this, I taste tested with a teaspoon.
Testing, testing, testing......until the container was empty.
It's that good.
There's a chocolate version available, but I don't like it.
How did they taste?
Taste was fine.
Texture?
well, that's kind of hard to explain.
They weren't soggy, but not dry either, chewy......the pineapple was very evident as some of the pieces were chunky instead of being properly crushed, and I think I ate them too soon after dinner to properly enjoy them.
On the second tasting yesterday, the texture seemed to have settled a bit, they were nicer to eat.
If I make this again, I'll try it as a loaf cake.
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I laughed out loud on your tasting... until the box was empty. They look like party time.
ReplyDeleteVery good pictures of the process.
I don't have a stove or I would try them. I've been cooking on a hot plate all winter.
I think I'll try this as a loaf cake can't wait to make it ... and that Philly frosting is going straight onto my shopping list.
ReplyDeleteIt does seem like a lot of oil to add. I did not know you get tubs of frosting. I'll think about making a cake. Just think about it, not do it.
ReplyDeletePineapple and carrot cake sound great together.
ReplyDeleteI do believe we have a winner....
ReplyDeleteSounds delicious and loved all the pics. Haven't made a cake or cakes for years. We can only eat a simple muffin of the like occasionally so not worth making a lot of anything.
ReplyDeleteI can though sort of taste those yummy cakes so thanks for sharing.
Drat you. That icing/frosting looks amazing - and I had never heard of it. And don't need it. And will almost certainly weaken. Double drat you.
ReplyDeleteY-u-u-u-u-u-u-u-u-u-m! If I didn't know better, I'd almost think that, by adding crushed pineapple and doing a cream cheese frosting that your cakes were now Hummingbird cakes?
ReplyDeleteManzanita; you can borrow my oven anytime, just let me know when to expect you.
ReplyDeleteDianne; the frosting is staying OFF my shopping list for quite a while. A few months at least.
Andrew; the tubs of frosting are relatively new, came on the market a bit less than a year ago.
Delores; tropical and healthy. Well, as healthy as cake can be I suppose.
Joanne Noragon; they're definitely better on the second day.
Mimsie; I don't make cakes often, but when I do it's usually a week or two of cake, cake, cake...then none for years.
Elephant's Child; I shall consider myself suitably dratted.
Kath Lockett; Yum is right. I hadn't thought about the resemblance to hummingbird cakes. I'll have to look those up and see which of the ingredients are the same.
sounds nice, we haven't seen the philly frosting this end of the world yet, can't wait to try it out.
ReplyDeleteThe Wicked Writer; buy two tubs so you have some left for the cake.
ReplyDelete