I wanted to make some sort of cupcake for the Australian Day public holiday BBQ I was going to. A quick Google search of cupcakes and once again I was back at one of my favourite cupcake blogs Cupcake Bakeshop. I browsed through the recipe index and decided on making the Hummingbird Cupcake with Cream Cheese Frosting.
The cupcake looked very easy to make, and it turned out that way. You basically chuck together the wet and dry ingredients, mix and then bake. The cupcakes turned out really nice. The flavour is a nice combinations of the crunch of pecan nuts, the fragrance of the banana and the occasional burst of pineapple. It is moist and not overly sweet. Despite my hatred of piping, seeing all the beautifully decorated on the Cupcake Bakeshop blog inspired me to try piping my cream cheese onto the hummingbird cupcakes. The piping turned out ok. The first few were a disaster so I just ended up spreading the cream cheese on those ones.
makes 24 cupcakes
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3/4 cup vegetable oil
1-1/2 tsp vanilla
200ml can crushed pineapple, with liquid
2 mashed bananas
1 cup coursely chopped pecans
1. Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.
2. Beat eggs.
3. Add oil and vanilla to beaten eggs and mix until somewhat combined.
4. Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.
5. Mix together pineapple, bananas, pecans until combined.
6. Add to the rest of ingredients and stir to combine.
Bake at 350 degrees for ~25 minutes until golden and a cake tester comes out clean.
Cream Cheese Frosting
250g Softened Cream Cheese
80g Softened Butter
1 tbsp Vanilla Essence
1 cups Icing Sugar (add more or less icing to your liking)
Beat cream cheese and butter until smooth and fluffy. Mix in vanilla essence and icing sugar until the desired sweetness.