Thursday, May 20, 2010

Hummingbird Cupcakes

I made the first Hummingbird Cake years ago when it first made an appearance on the Martha Stewart show. I fell in love with the pineapple flowers she did. Everyone loved it, especially my mom. Fast forward to last year when I found out a new friend’s favorite cake was Hummingbird but she paid 9.75 per SLICE at a local bakery. I made her this cake for her birthday. She loves me now. LOL

For Mother’s Day, I decided to do a little portion control since we are all losing weight (well, and I’ve become a cupcake fiend…I don’t eat them, but I LOVE to make them) and make Hummingbird Cupcakes topped with a single Pineapple flower. They came out SO well. I left out the nuts and coconut because of food allergies in some members of the family, but I took a few of the cupcakes and topped them with nuts and coconut. I’m going to write the recipe down WITH the nuts and coconut but its your choice. The batter works fine without them.

Hummingbird Cupcakes
From Martha Stewarts Cake Recipe

3 cups Self Rising Flour
1 tsp ground cinnamon
1 cup vegetable oil
2 tsps vanilla extract
2 cups sugar
3 large eggs
3 large ripe bananas mashed
1 (8ounces) can crushed pineapple, drained
1 cup chopped walnuts or pecans
1 cup coconut (shredded)

Preheat oven to 350 degrees. In a bowl, sift together dry ingredients: flour and cinnamon. In KA Mixer (or bowl with hand mixer), cream oil, vanilla, and sugar. Add eggs one at a time. Beat for about 3 minutes until mixture is pale yellow and fluffy.

Add in banana, pineapple (and walnuts and coconut if you choose to use them). Stir until combined. Add flour mixture 1/3 at a time until completely incorporated. Pour ( or use an ice-cream scoop like I do) into lined muffin tins. Bake for 25 minutes or until done. Let cool completely. Makes about 24.

Cream Cheese Frosting
1 pound (16 ounces) cream cheese
2 tsps vanilla extract
1 cup softened/room temp butter (2 sticks)
2 pounds confectioners’ sugar

In KA MIXER, beat the vanilla and cream cheese about 2 minutes. Gradually add in the butter and cream together until fully incorporated. On low speed, slowly add in sugar until a whipped consistency.

Dried Pineapple Flowers

1 – 2 large pineapples (depending on how many flowers you want. One large did one flower on about 18 cupcakes)

Preheat oven to 225 degrees. Line two baking sheets with parchment paper. Peel pineapples. Using a small melon baller (I actually find using a small pairing knife works well too for the tougher eyes) remove and discard “eyes”. Slice pineapple VERY thinly. Place rounds on baking sheets. Cook until the tops look dried about 30 minutes. Flip slices and cook an additional 30 minutes until completely dried and ruffled. Cool on wire rack.

TIP: Do the Pineapple First. Even the evening before and store in the refrigerator.

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