Tuesday, 6 November 2007

Hummingbird Cupcakes

I thought I’d make some cupcakes to make a few people at work smile, as it’s been miserable lately. Mary over at Alpineberry made these a few months ago and I thought they’d work well plus there is a crazy woman I work with who claims I always bring in chocolate stuff. Firstly, ah no, I don’t and secondly, what would be the problem if I did? Like I said, crazy.

I got a gorgeous sparkly red Kitchen Aid for my birthday recently and want to give that thing a run for its money, but something is going on…. Every time I think – ooo I can use my Kitchen Aid this time, seems to not really need it once I get into the thick of things.

Anyway, once I was in the thick of this recipe I realised this was going to produce a LOT of cupcakes! In the end I think it was 46, although I’m not sure as a few were eaten before the count. They were small cupcakes though. Australian patty-pans. Maybe America has bigger cupcakes? I think next time I’d do them as muffins. And I’d add more cinnamon and mixed spice. My sister Surya tells me I’m heavy handed with spices so I talked myself out of adding more while mixing, but wish I had as it was way too subtle.

Sorry, I’m rambling. The point is everyone loved them, everyone ate several of these pineapple-y, banana-ery cakes.

3 cups plain flour
2 1/4 cups sugar
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp allspice3
40g unsalted butter, melted and cooled
3 large eggs, lightly beaten
2 tsp vanilla extract
2 cups diced banana, chopped
1 ¼ cups diced fresh pineapple, chopped

Preheat oven to 180C.

Sift flour, sugar, baking soda, salt, cinnamon, and allspice into a large mixing bowl.

Stir in melted butter, eggs and vanilla until just combined. Gently fold in pineapple and banana.

Fill the patty-pans about 2/3 to 3/4 full and bake until golden brown and a cake tester comes out clean, about 20 – 25 minutes.

Allow cupcakes to cool completely on a wire rack before frosting.

Cream Cheese Frosting
250g cream cheese, softened at room temp
115 grams unsalted butter, softened at room temp
1 tsp lemon juice
½ tsp vanilla extract
2 ¼ cups icing sugar, sifted

With an electric mixer or a wooden spoon, beat cream cheese, butter, lemon juice and vanilla until light and creamy. Beat in the icing sugar until well combined.

S

3 comments:

surya said...

heavy handed hey... i meant more with curries than cupcakes. just ignore me, u r the master chef! they look great, good enough to eat and a beautiful photo too.

The Baker & The Curry Maker said...

Ye I know, but it was on my mind. I used Speculaas Kruiden so I thought it'd be stronger... Can you tell where pic is from?

Deborah said...

I have heard a lot about hummingbird cupcakes, but I have never had them. They sound very good - and look very good too!!