For the cupcakes:
50g walnuts or pecans
75g fresh pineapple
200g brown sugar
150ml of sunﬂower or vegetable oil
200g plain ﬂour
40g desiccated coconut
1 tbsp ground cinnamon
1 tsp baking powder
½ tsp salt
For the frosting:
50g butter, at room temperature
90g icing sugar
160g cream cheese
12 red Smarties
Makes 12 • Prep 30’ • Oven 25-30’ • A little effort
Preheat oven to 170°C fan.
Grate the carrots. Finely chop the walnuts and the pineapple.
In a large bowl, whisk the eggs at high speed, add the sugar and continue beating until pale and ﬂuffy. Keep the whisk on at high speed, and add the oil in a steady stream.
In a separate bowl, mix the ﬂour, dessicated coconut, the cinnamon, baking powder and salt, then fold into the egg mix. Once mixed, gently incorporate the grated carrot, the pineapple and the walnuts.
Line a muffin tin with 12 cupcake cases.
Transfer the mixture into the muffin tin and bake for 25-30 minutes, or until a skewer comes out clean.
Prepare the frosting. In a bowl, cream the butter and icing sugar together until smooth. Add the cream cheese and cream until smooth. Put in the fridge to set.
Once your cupcakes are done, put them on a wire rack and leave to cool. Once cool, spread the frosting generously over the top.
Cut the marshmallows diagonally in halves and dip each marshmallow, cut-side down, into the sprinkles. Stick onto the frosting to create little ears, then decorate with a Smartie to create a nose.
Store the cupcakes in the fridge for up to 3 days.