Flipping through Martha Stewart's Cupcakes book yesterday morning, I realised that I have bookmarked her Hummingbird Cupcakes a year ago and till date still have not make them. Thus, with the book in hand , I went to the kitchen , open the fridge door and start taking out ingredients needed to make this flavorful cuppies. I was not disappointed, it was truly flavor packed with banana , pineapple and walnuts. Easy to make and this can be made in under an hour. I left the dessicated coconut out and increased the walnuts to the recipe and it turned out great even without the dessicated coconut. This cupcake is supposed to be frosted with cream cheese frosting and decorated with dried pineapple flowers. I followed the recipe for the frosting but instead of one whole pineaple to make a big pineapple flowers , I cut the pineapple into 4 quarter pieces and slice thinly to make pineapple flower petals instead. Love the dried pineapple flower petals. It gives the cuppies a great make up , beautiful enough to make me eat two at a go :) The cheese cream frosting goes well with the hummingbird cake.
one recipe can make 24 cupcakes
divide batter evenly among liners, filling about 2/3 full
you can make this into a cake instead
of making cupcakes, great
for a birthday cake :)
you can make a whole flowers or into petals
and you can tuck them into muffins tins instead of
cooling them on egg cartons..the edges will curl
and looks like a real flower :)
the dried pineapple flowers looks good on the cupcakes
and tastes good too :)
this cake is super moist without being fragile.
The flavor tastes mostly like banana, but can still
taste the pineapple and coconut if you pay attention.
Hummingbird Cupcakes - adapted from Martha Stewart' s Cupcakes
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla and sugar until combined, about 2 minutes. 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.
3. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until bombined. Stir in flour mixture.
4. 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.
5. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.
Cream Cheese Frosting
8 ozs cream cheese , room temperature
1 tsp pure vanilla extract
1/2 cup ( 1 stick) unsalted butter, cut into pieces, room temperature
1 lb confectioners' sugar, sifted
In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated.
Reduce mixer speed to low. Gradually add sugar, beating until incorporated.
Dried Pineapple Flowers
2 large or 4 small pineapples, peeled
1. Preheat oven to 225 C. Line two baking sheets with nonstick baking mats or parchment paper.
2. Using a small melon baller, remove and discard pineapple "eyes" . Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dired, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days.