Friday, June 30, 2006

Hummingbird Cupcake Recipe

These moist banana, pineapple and pecan cupcakes are topped with a soft, creamy cream cheese icing.

Makes 9 cupcakes.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

112g (3/4 cup) plain flour
1/4 teaspoon bicarbonate of soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
22g (1/4 cup) desiccated coconut
112g (1/2 cup) caster sugar
32g (1/4 cup) chopped pecan nuts
1 large egg (we use eggs with a minimum weight of 59g)
140g (1/2 cup) mashed, very ripe banana
62ml (1/4 cup) oil (we use a mild-flavoured oil, such as sunflower)
90g (1/3 cup) drained canned crushed pineapple (reserve a teaspoon of the juice for the icing, if desired)

Cream Cheese Icing
60g cream cheese, softened
10g (2 teaspoons) butter, softened
100g (3/4 cup) icing sugar, sifted
1 teaspoon lemon juice or pineapple juice from crushed pineapple

Preheat oven to 190 degrees Celsius (170 degrees Celsius fan-forced).

Line 9 holes of a muffin pan (1/3 cup capacity holes) with patty/muffin cases. We use paper-lined foil cases that measure 5cm across the base and 8cm across the top.

Stir flour, soda, cinnamon and nutmeg together in a large bowl until well combined. Add coconut, sugar and pecans to bowl and stir to combine. ©

Using a fork, lightly beat egg in a small bowl. Add banana, oil and pineapple and stir to combine. Add wet ingredients to dry ingredients and stir to combine.

Divide mixture evenly between cases.

Bake for 20-22 minutes. When the cupcakes are ready, a knife or skewer inserted into the centre of a cake should come out without any batter attached. The tops of the cupcakes should spring back when lightly pressed.

Allow cupcakes to cool to room temperature.

Make cream cheese icing (see directions below) and use to decorate cooled cupcakes.

Store cupcakes in an airtight container in the refrigerator. These cupcakes are suitable to freeze.

Cream Cheese Icing
Using electric hand-held beaters, beat cream cheese and butter together in a medium bowl until smooth and creamy. Add icing sugar in three batches, beating well after each addition. Add lemon or pineapple juice and beat to combine.


Anonymous Anonymous said...

Mmmm Yummo! Wonderfully, moist and tasty cupcakes. I put in macadamia nuts instead of pecans. Will be makind this truly delicios recipe again. Thanks Girls!

11/4/07 12:08 pm  
Anonymous Anonymous said...

Have made this recipe twice fantastic!! Everyboy loved them, moist and beautiful flavour, not too sweet Thanks Sue

3/12/07 9:28 pm  
Blogger Rach said...

Just wondering if I omit the nuts do I need to increase anything else in the recipe to make up for it? Thank you

29/3/09 1:17 pm  
Blogger Amanda and Debbie said...

Hi Rach

If you omit the nuts, you won't need to make any other changes to the recipe.

1/4/09 8:52 pm  
Anonymous Anonymous said...

Hi this cupcake recipe just has plain flour and no self raising whereas the big cake does. I am wondering how it will work.

24/1/11 8:32 pm  

Review this recipe/article

Subscribe to Post Comments [Atom]

Have you made this? Share a photo in our Flickr group.

<< Home