Wednesday, May 11, 2011

Hummingbird Cupcakes

           I have seen these floating around the cooking blogs for awhile now and always wanted to try them. You can either make a cake with it or cupcakes. I went with cupcakes and whipped these up with the boys on Mother's Day.

They were a huge hit. They taste like a banana nut muffin but in cake form. Soooo delicious! The frosting of course is cream cheese and you can never go wrong with that. I found that I had more than enough frosting for my cupcakes..infact I have leftovers..but if you are one that seriously loves their cupcakes piled high with it, then I would double the recipe.

Hummingbird Cupcakes

2 cups All-Purpose Flour
1/2 tsp. Baking Soda
3/4 tsp. Salt
1/2 tsp. Ground Cinnamon
11 TBSP. (155 grams) Butter,Melted and cooled
1-1/4tsp. Vanilla Extract
1-1/3 cups Sugar
2 Large Eggs
1-1/3 cups Mashed ripe Banana
2/3 cup crushed Pineapple,drained
2/3 cup Chopped Walnuts (optional but really worth it)
2/3 cup unSweetned Coconut


8 ounces Cream Cheese,softened
5 TBSP (70grams) Unsalted Butter,softened
2 tsp. Vanilla Extract
2-1/2 cups Powdered Sugar,sifted

Preheat oven to 350 or 180 celcius. Line a cupcake tin with liners and set aside. In a medium bowl, combine the flour, baking soda, salt and cinnamon;whisk and set aside.

In a bowl with an electric mixer, cream the butter,vanilla and sugar and beat until blended and smooth. Beat in eggs one at a time, mixing well after each one. Mix in the mashed banana. With the mixer on low speed, mix in the flour mixture just until combined. Gently fold in nuts and coconut with a spatula until evenly mixed. Divide the batter between the liners,filing each about 3/4 full. Bake 20-22 minutes, or until a toothpick inserted comes out clean. Let cool in the pan 5-10mins before removing and transfering to a wire rack to cool completely.

For the frosting, combine the cream cheese and butter in a bowl with an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in powdered sugar until incorporated, increase the speed and beat until smooth. Frost cooled cupcakes.

Yields: 24 cupcakes

Source: Annie's Eats