Pineapple Carrot Cupcakes
Pineapple Carrot Cupcakes is an moderately easy dinner. Made with 8 1/2 oz. can crushed pineapple, 2 c. flour, 1/4 tsp. nutmeg, 1/2 tsp. salt and 1 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Turn pineapple into wire strainer and drain; save the syrup. Turn carrots into wire strainer; press out excess liquid.
Resift flour with spices, soda and salt.
Cream butter with sugar.
Beat in eggs, one at a time.
Stir in half the flour mix.
Add pineapple and carrots, then remaining flour.
Fold in coconut.
π· Perfect Pairings
Complete your meal with these
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