Hummingbird Cupcakes (pineapple, Banana & Coconut)
Over a year ago
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Ingredients
- 3 cups plain flour
- 2 cups caster sugar
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground cinammon
- 3 eggs. beaten
- ¾ cup vegetable oil
- 1 teaspoon Vanilla Extract
- 1 (8 oz) can crushed pineapple, undrained
- 1 ½ cups mashed banana
- ½ cup desiccated coconut
- 300g icing sugar. sifted
- 50g unsalted butter. at room temperature
- 100g Cream cheese (philadelphia)
- Sprinkling Dessicated Coconut (to decorate)
Accompaniment
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Description
This is a classic recipe that has it roots in the American South. The cake is wonderfully moist with a great combination of flavours. These turn out perfect every time
Method
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1
For the Cupcakes:
1. Mix all dry ingredients together
2. Add beaten egg, vanilla extract and oil
3. Mix in pineapple, banana and coconut
4. Bake at 180 degrees c for 20-25 mins
For the Frosting:
1. Beat the butter and sugar together in an electric mixer on low speed
2. Beat the cream cheese in on medium-high speed, turn up and beat for 5 minutes until the frosting is fluffy. Do not overbeat, as it can quickly become runny
3. Pipe onto the cupcakes and finish with a sprinkle of dessicated coconut
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