How good do these pineapple cupcakes look? You’ll love the surprise of the decadent cream cheese and honey filling with each bite.
1 cup wholemeal flour
1 cup spelt flour
3 tsp baking powder
½ cup raw sugar
½ tsp ground cinnamon
1¼ cups low fat Greek yoghurt or light sour cream
3 tbsp coconut oil, melted
½ cup light cream cheese
2 tbsp honey
1. Preheat oven to 180 degrees Celsius. Line a 12-hole (⅓cup capacity) muffin tray with patty cases.
2. To make the filling, combine cream cheese and honey in a small bowl, set aside.
3. Place flours, sugar and cinnamon in a medium bowl, stir to combine.
4. Place yoghurt, eggs and coconut oil into another bowl, whisk to combine. Add yoghurt mixture to the dry ingredients, stir with a wooden spoon until just combined (do not over mix). Add 2 cups of the pineapple dice to batter, gently stir to combine.
5. Spoon batter among prepared patty cases. Dollop the cream cheese filling equally on top of each filled patty case then press filling slightly down into batter. Sprinkle with remaining pineapple over the top. Bake for 20 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Transfer to a wire rack to cool.
Recipe by Dr Joanna McMillan for Australian Pineapples
What are your favourite cupcake flavours? Tell us in the comments!
Whip up a batch of these super vanilla cupcakes for Mother’s Day or afternoon tea – the vanilla bean frosting is the best we’ve ever made!
100g butter, softened
185g caster sugar
2 tsp Queen Vanilla Bean Paste
200g self-raising flour
100g butter, softened
450g icing sugar mixture
1 tsp Queen Vanilla Bean Paste
1. Using an electric mixer, cream butter and sugar. Add the Queen Vanilla Bean Paste and mix well. Add eggs one at a time and beat lightly. Add sifted flour and milk in two batches, stir with a wooden or metal spoon, until just combined. Spoon into 12 muffin cases and bake for 15-20 minutes at 180C.
2. To make the frosting: using an electric mixer, beat butter until very light in colour. Add the Queen Vanilla Bean Paste. Add sifted icing mixture gradually, beat after each addition. Add the milk and beat to combine. Spread over cooled cupcakes and enjoy.
Vanilla? Chocolate? What’s your favourite cupcake?
How amazing do these look? It’s luscious carrot cake – in cupcake form! Lindt Master Chocolatier Thomas Schnetzler shares his recipe for carrot cake cupcakes decorated with an adorable Lindt chocolate bunny.
Makes 12 cupcakes
350g Self Raising Flour
1 ½ tsp Baking Powder
Pinch Sea salt
½ tsp Cinnamon, ground
170g Butter, melted and cooled
200g Dark brown sugar
1 large egg
100g Natural yoghurt
350g Carrots- around 3 medium sized ones, finely grated and steamed in the microwave for 2
2-3blocks Lindt Excellence Extra Creamy, depending on how generous you feel, chopped coarsely
12 cupcake liners
250g Cream cheese
½ each Lemon juice
6-7each Lindor balls white, melted
60g Desiccated coconut shreds, toasted
12 Lindt 10g Gold Bunny or your favourite Easter Lindt Chocolates
1. Preheat the oven to 185°C.
2. In a large bowl combine self raising flour, baking powder, salt and ground cinnamon. Set aside.
3. In a separate bowl combine the melted butter, brown sugar, egg and yoghurt. Mix in the grated carrot.
4. Gradually add the dry ingredients and mix until combined. Lastly mix in the chocolate chunks.
5. Divide mixture into a cupcake/muffin tray and bake for approximately 25 minutes or until a skewer
comes out clean. Allow to cool fully.
6. For the icing soften the cream cheese in the electric mixer with a paddle attachment. Add lemon juice and mix until light and fluffy.
Mix in the chocolate and whip further until light.
7. To assemble, top the cooled cupcakes with a generous amount of icing and coat with toasted coconut creating the
look of a little nest.
7. Top with the Lindt Gold Bunny or your favourite Easter treats.
What’s your favourite Easter recipe?