Monday, August 30, 2010

Hummingbird Cupcake

I totally didnt come up with this recipe. I did take it... but Im totally giving all the credit to the person that came up with the recipe. Which when I first saw it I had to check it out. Heres why.

The Hummingbird Cupcakes reminded me of my mother, who used to make a Hummingbird cake all the time when I was younger. She hasn't made one in years... I'm totally going to tell her about this recipe and hopefully she will make me a Hummingbird cake, or I can make her some cupcakes.

Also seeing this recipe gave me a great idea. Make Cupcakes made out of some of my mothers and other family members home made cakes they are all famous for. Moms friend Mary Jones, she makes the BEST Red velvet cake around. So you know what that means, Im totally going to have to get the recipe off of her, and name the cupcakes after her, Marys Red Velvet cake, I mean Cupcakes. 
Okay now on to the Humming Bird Cupcakes.

Hummingbird Cupcakes 
pictures included on her website. : D 

yield: 20-24 cupcakes
1 1/2 AP Flour
1/2 tsp Baking Soda
1 tsp Salt
1/2 tsp Cinnamon
1/2 cup (1 stick) Butter, softened
1 tsp Vanilla Extract
1 cup Sugar
1 1/2 Eggs (whisk together 1 egg and divide to be able to get 1/2 an egg)
1 cup Bananas, mashed
1 (8oz) can Crushed Pineapple, drained
1/2 cup Pecans, chopped
1/2 cup Coconut
Preheat oven to 350 degrees
1. Line standard muffin tins with paper liners. Whisk together flour, baking soda, salt and cinnamon.
2. Using an electric mixer beat butter and sugar until combined. Slowly add vanilla and eggs and beat until fluffy.
3. Add the banana, pineapple, nuts and coconut to the butter mixture. Mix until just combined then add the flour mixture until fully combined. Divide batter evenly among cupcake liners, filling each three-quarters full.
4. Bake for 23-25 minutes, or until toothpick comes out clean. Transfer tins to wire rack to cool completely before frosting.
Cream Cheese Frosting
yield: enough for these cupcakes
8 oz Cream Cheese, room temperature
1/2 stick (1/4 cup) Butter, room temperature
2-3 cups Powdered Sugar
1 tsp Vanilla Extract
Food Coloring, optional
1. In the bowl of an electric mixer, beat together cream cheese and butter until combined. Add 1 cup of the powdered sugar with the vanilla and mix until combined. Add the renaming powdered sugar. Add food coloring if using.
2. If frosting is too thin add more powdered sugar, if it is too thick add a TBS of milk. Place in a piping bag or use an offset spatula to spread on top of cupcakes.

Note: no hummingbirds were hurt in the making of these cupcakes. 

Thanks for this great recipe.  : D

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