Pineapple CarrotKA'AK +Pineapple Infused cream cheese icing

Pineapple CarrotKA'AK +Pineapple Infused cream cheese icing

KA'AK Mix Dry: 

  • 2 cups granulated sugar

  • 2 cups cake flour 

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cinnamon

KA'AK Mix Wet:

  • 1 1/2 cups vegetable oil

  • 4  extra large eggs

KA'AK Carrot Mix:

  • 4 raw finely ground carrots
  • 2 cups fresh or can pineapple chunks
  • 1 1/2 cups white chocolate chips 
  • 1/2 cup Butter Milk
  • 2 cups of melted white chocolate chips
  • 1 1/2 cups coconut flakes

KA'AK Icing Needs:

  • 1 box of powdered sugar
  • sticks of room temperature butter
  •  bars of room temperature cream cheese
  • 1 cup of pineapple chunks 
  • 1 tablespoon vanilla extract 

Lets get to baking! 

Step UNO

In a Small pot on low melt 2 stick of butter with 1 cup of pineapple chunks. Stir often and remove milk fat with a spoon as it forms. Milk fat is the like soapy looking stuff on top, just skim it off with a spoon and toss it. Let it cook on low for about 5 mins. Strain butter into a bowl leaving out the pineapples. I like to smash the pineapples in the strainer with a spoon to get all the goodness into my butter. Let it cool for about about two mins then place in the refrigerator until solid.

Step # 2

In a large mixing bowl mix together the Carrot mix, toss it around good like its a salad! Add 1/2 cup of butter milk and mix well. I like to see a  nice thin layer of milk mixed in, I tend to add two or 3 extra splashes of milk cause I'm fancy! just don't add too much milk no more then and extra 1/4 cup.  cover and let sit, do not refrigerate.

Step 3

In a Mixing bowl shift together flour, baking soda,  salt and cinnamon. In another bowl mix sugar and eggs until nice and fluffy, about 2 mins on medium speed add vanilla and Oil and mix well about 1 min . Add Dry Mix a little at a time to wet mix and blend well. 

Step OMG IM not done yet?

Fold in carrot Mix with spoon and mix in well. Distribute batter evenly into two cupcake pans, about 2 tablespoons each. Bake for about 15-20 mins until you can press the tops and they pop up or do the tooth pick thing, it should come out clean or with lil crumbs, you shouldn't see any wetness. 

Take the butter out the fridge!

Icing Time! 

In another damn bowl (hopefully one you used and washed and not a new one cause step clean up is gonna be a bitch! if your not cleaning as u go or got kids to make do them.) Shit out a box of powder sugar. In a separate bowl combine the pineapple butter, two stick of butter at room temperature, and 2 bars of cream cheese at room temperature and vanilla mix until smooth.  If its not at room temperature or softer your icing will be full of lumps. Mix in powdered sugar a lil at a time and mix well. In a small blow melt 2 cups of white chocolate chips. set the timer for 1 min taking it out at 30 and stir it then back for 30 and stir till smooth. If you need to add more time do it in 15's mixing well each time till fully melted. Mix white chocolate into icing with mixer a lil at a time. 

Let cupcake cool and ice them add ur on style to them and eat up!  Let me know how they work out for you and send me pics! I cant wait to see them! 

kareem YoungbloodComment