Crushed pineapple, shredded carrots, coconut and spices, this tropical cupcake has it all. With each bite, you get the tantalizing flavour of the tropics. This tropical cupcake is incredibly spiced and moist and just right for autumn. The Pièce de résistance of this tropical cupcake, is the swirled ginger cream cheese frosting. The flavour of the ginger in the frosting is just right, not overpowering.
It is National cupcake week from 15th September to 27th september and this Tropical Cupcake frosted with ginger cream cheese is my first offering for the cupcake week. And also in celebration of cupcake week the lovely folks at Better Living are launching the Betta Bake A Cupcake Competition, looking for the creative cupcake. Being entered into the #bettabakeoff competion is my Tropical Cupcake with Ginger Cream Cheese Buttercream . Wish me luck everyone!!!
The wonderful thing about this recipe is that you don’t even need a mixer, just one mixing bowl and a spatula.
This recipe starts out by measuring out of the ingredients. By all means use measuring cups to measure out ingredients , though a scale will give accurate measurements.
Then the flour, spices, sugar, dessicated coconut baking soda and powder go into the large mixing bowl. Beat in oil, eggs and vanilla extract . Crushed pineapple and shredded carrots are mixed into the batter. It’s that simple. Then bake for 20-25 minutes at 170 degrees celcius.
Cooled and frosted with delicious ginger cream cheese.
And topped with crystallised ginger for that added awesomeness. This Tropical Cupcake frosted Ginger cream cheese is one of my favourite recipes for autumn.
I am pleased to announce that the recipe on this post won the Betta Living Cupcake Competion