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Friday, October 15, 2010

Hummingbird Cupcakes



A few weeks ago, my sister-in-law came to visit me in Seattle for the weekend.

Here’s a photo of us on the ferry from Seattle to Bremerton. I’m on the right, my SIL is on the left:



We had a blast doing all sorts of touristy things, including a visit to Trophy Cupcakes in Wallingford.

Due to a filling and scrumptious dinner earlier that evening, we decided to purchase one cupcake and split it between the two of us. We opted for a “Hummingbird Cupcake” with cream cheese frosting.

Hummingbird Cake is a banana-bread based cake with pineapple and coconut mixed in. I figured I could replicate it, so here are the results.

Hummingbird Cupcakes

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 coconut flakes

Directions

1. Preheat oven to 350 degrees, with rack in center. Line cupcake pan with paper liners; set aside.

2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes.

4. 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.

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

6. 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.

7. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

Makes 24 cupcakes.

Cream Cheese Frosting

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

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.

2. With mixer on medium speed, gradually add butter, beating until incorporated.

3. 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.

Makes 3 cups.

Notes
• I obviously didn’t frost my cupcakes. I opted for a dusting of powdered sugar instead. Yum.

• Cream cheese frosting would still be delicious, though.

• Next time I’ll add more pineapple. I think these cupcakes weren’t quite moist enough and the extra pineapple would’ve helped.







2 comments:

  1. Nice dish! I'm getting hungrier as I type this.

    ReplyDelete
  2. Great stuff here. A happy holiday season to you and your readers!

    ReplyDelete