This recipe comes from cake friend Christine, who was one of our Couture Cupcake Wrapper winners, courtesy of Cupcake Savvy! The photos illustrating the recipe are courtesy of Christine, they also show her gorgeous wrappers she won!

Out-of-this-World Banana, Carrot and Pineapple Cupcakes.

An excellent, delicious and (slightly) healthy cupcake recipe.
Sourced from “Bakin’ without Eggs” by Rosemarie Emro.

Est Prep Time:

Est Cooking Time: Approx 20 mins

Oven Temp: 180C

Serves: Makes approx 30

Ingredients:

3 1/2 cups plain flour
1 x 100g pack vanilla instant pudding
2 ripe mashed bananas
1 3/4 cups sugar
3 1/2 tsp baking powder
2 tsp baking soda
1/3 cup vegetable oil
1 cup soda water
1 cup grated carrot
1 tsp ground cinnamon
1 x 225g can crushed pineapple with juice
1/2 cup walnuts, pecans or almonds, chopped

Instructions:

1. Preheat oven to 180C. Line cup cake tin with paper liners.
2. In a large bowl, combine all the ingredients and mix with a wooden spoon until smooth and completely blended.
3. Spoon into the paper liners and bake for approx. 20 minutes or until done. Cool completely and then frost with cream cheese icing.

Additional Info/Comments:

Try it with yummy, Cream Cheese Icing

Ingredients:

1 x 250g pack cream cheese
2 cups icing sugar
2 tblspn milk
2 tsp vanilla extract

Instructions:
Using a electric mixer beat cream cheese until creamy. Slowly mix in icing sugar, then milk and vanilla and beat until smooth.

Christine says to everyone, “I hope you love it as much as my son does!!“

Have you tried this recipe? Let us know how it worked out for you!

Photos courtesy of Christine, she also adds the only thing not in the recipe is the caramel ball on top for decoration, which she bought from Big W (called Carmel Kisses by Aussie Sweets).  They look like a great easy topper to me and suit the whole cupcake and wrapper perfectly!