Tuesday, March 1, 2011

Hummingbird Cupcake

When I first heard of this name, I was wondering what on earth is that ! Hummingbird for a name of a cake. But then I really wanted to give it a try after seeing that most of the ingredients are those that I have on hand. Besides who can resist when the recipe calls for banana, coconut and pineapple. Those are my absolute favorite ingredients in a cake. You can make them as a cake and decorate with pecans or even pineapple flowers. I did not go so elaborate since I just wanted to try out the cake.So here it goes....

Ingredients ( Makes 24 cupcakes)

  • 3 cups all-purpose flour
  • 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

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.
  • 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.
  • In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.
  • 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.
  • Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.
Cream Cheese Frosting

8 oz cream cheese
1 1/2 stick butter
2/3 cup pineapple puree
1 3/4 cup powdered sugar

Using a hand held whisk, beat till fluffy and smooth. If the frosting is little soft, refrigerate for at least 30 minutes and then pipe it. Garnish with either pineapple flowers, pecan, or I just simply added some cherries.

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