Tuesday, March 29, 2011

Hummingbird Cupcakes

A delicious cupcake from Martha herself: Hummingbird Cupcakes.  These cupcakes are from the south & the fruity flavors were a hopeful attempt at bringing the spring weather out.  I hadn't tried these cupcakes before, but the banana, pineapple & coconut flavors combine perfectly into a moist, tender cupcake.  The nuts give it a great crunch, & the cream cheese icing tied it all together.  

Hummingbird Cupcakes
from Martha Stewart

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts, or pecans
  • 1 cup coconut

    1. Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
    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 combined. 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. (mine only took 22)
    5. Transfer to a wire rack to cool completely, and decorate with a swirl of cream cheese frosting (recipe to follow)

    • Cream Cheese Frosting
    • 2 (8 oz) packages Cream Cheese, at room temperature
    • 2 sticks butter, at room temperature
    • 8 cups powdered sugar, sifted
    • 1 tablespoon vanilla
    • 3 Tbsp heavy cream

    • Cream the butter and cream cheese until mixed well, about 1 minute.  Slowly add in powdered sugar and mix until combined.  Add vanilla and cream & beat until fluffy.  Pipe onto cupcakes using a large tip & decorating bag or an offset spatula.

1 comment:

Momma Lew said...

Wow that sounds so delicious! Seems like it'd be a perfect dessert for the spring or summer!