Categories: Cupcakes, Dessert

Ingredients

• Cupcakes:
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3/4 cup superfine sugar
• 1/2 cup safflower oil
• 2 eggs
• 1/2 cup mashed banana
• 1 1/2 tablespoons grated orange zest
• 1/2 cup shredded carrot
• 1/2 cup crushed pineapple, drained
• 1/2 cup flaked coconut
• Frosting:
• 1/2 cup sweet butter, softened
• 2 1/2 cups powdered sugar, sifted
• 2 tablespoons freshly squeezed orange juice
• 2 tablespoons orange marmalade

Directions

1. Preheat oven to 350°; place 12 paper baking cups in a muffin tin.

2. In a bowl, sift flour, baking powder, and cinnamon.

3. In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.

4. Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.

5. Add in the rest of the ingredients; stir until combined.

6. Spoon the batter into the cups; bake for 20-25 minutes or until test done.

7. Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.

8. Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.

9. Smear the frosting onto the cupcakes.

10. **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.

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