Hummingbird Cupcakes

Thursday, May 02, 2013

My absolute favourite cake in the whole world. And that's saying something. Fruity, fresh and dolloped in buttery sweet cheesy icing...they literally encompass everything I could ever want in a foodstuff. If you don't know what a hummingbird cake it then boy you haven't lived. Make one now!

This recipe was originally designed to make a three tiered layer cake so I'm leaving the ingredients as they are, but I suggest you halve it if you make the cupcakes (unless you want to make 18 cupcakes like I did today...).

For the cake:

250g plain flour
250g caster sugar
1tsp cinnamon
3 eggs, beaten
200ml sunflower oil (you can also use butter)
375g banana (about 3 bananas)
85g pineapple (about 2-3 rings)
4tbsps pineapple juice

Heat the oven to 180c.

I did the usual throw everything into the bowl and stir, but if you're more of a baking perfectionist the best way is to beat the eggs and add the fruit (preferably blended) then slowly add the dry ingredients to the bowl.

The mixture is quite wet so don't worry if your seems runny. Fill the cupcake wrappers 2/3rds full.

Cook for around 20 minutes.

Now we need icing!

Put roughly 100g of light cream cheese and 100g of margarine in a bowl and smooth. Slowly add 300g icing sugar (remember this is for the 3 tiered cake or 18 cupcakes, you will need a lot less for 12).

Using a spoon, place a large dollop of icing in the centre of the cake and then using your spoon vertically, swirl the icing round the cake. If you want to use an icing bag, make the icing a little thicker.

And voila!

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