Monday, April 4, 2011

Hummingbird Cupcakes

 
I have never heard of Hummingbird cupcakes before.  They sounded interesting, so I decided to make it. They are made with pecans, pineapple, coconut, bananas and cinnamon in them.  Delicious.  I could not wait to try them.
 

They were everything I thought they would be  Not one ingredient over shadowed the others.  I could taste a little of everything in each bite.  I frosted with the recommend cream cheese frosting.  Another winner.  This recipe is from Marth Stewart. I'm not a big Marth Stewart fan, but the girl knows her stuff.


Hummingbird Cupcakes


Ingredients


3 cups all-purpose flour, plus more for pan

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted and cooled

2 teaspoons pure vanilla extract

2 cups sugar

3 large eggs

2 cups mashed ripe banana (about 3 large)

1 can (8 ounces) crushed pineapple, drained

1 cup chopped walnuts, or pecans

1 cup unsweetened desiccated coconut

Directions

1.Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

2.In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

3.In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

4.Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes


Cream Cheese Frosting

Ingredients



8 ounces cream cheese room temperature


1 teaspoon pure vanilla extract


1/2 cup (1 stick) unsalted butter cut into pieces, room temperature


1 pound confectioners' sugar sifted


Directions


1.In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.


2.Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using

6 comments:

  1. Another fabulous coconut recipe. You should post one or both of them in the April Recipe Challenge.

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  2. Yum! I made a Hummingbird Cake years ago, but I haven't tried the cupcakes yet.
    Thanks for sharing on Cupcake Tuesday!
    ~Liz

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  3. Yum! I have had hummingbird cake not cupcakes. Did you use a piping bag for the cream cheese frosting?

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  4. Congratulations! We wanted to inform you that this post has been selected as the Archive Featured Post of the week on Food Frenzy.

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  5. how many cupcakes did you get from the recipe?

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  6. I don't remember how many cupcakes this recipe made.

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