Hummingbird cake is rather delicious, but cupcakes are a little more fun and quicker to make, so I thought I’d have a go at making Hummingbird cupcakes. The results were a delicious success. I have since made these at @dragnflydreamz‘s request, and so they were my donation to his Movember fundraiser. That the cupcakes were gone in 10 minutes, and resulted requests for the recipe, is a sure indication of a winner. The recipe makes 24 – 30 cupcakes depending on how much you fill the patty cases.
2 cups self raising flour
2 teaspoons ground cinnamon
½ teaspoon bicarbonate of soda
¾ cup desiccated coconut
¾ cup shredded coconut
1 ½ cups pecans, chopped
1 ⅓ cups brown sugar, lightly packed
1 cup vegetable oil
4 eggs, lightly beaten
4 medium bananas, mashed
440 g can crushed pineapple, drained
200 g cream cheese, softened
40 g butter, softened
1 lemon zest
3 cups icing sugar
Preheat oven to 180C. Line two 12 1/3 cup capacity muffin trays with paper cases.
Sift flour, cinnamon and bicarbonate of soda together into a large bowl. Stir in desiccated and shredded coconuts, pecans and sugar. Mix well.
In a medium bowl, whisk together oil and eggs. Blend into flour mixture, stirring until smooth. Add the banana and pineapple, stirring until well combined.
Divide mixture between patty cases.
Bake for 25 – 30 minutes or until a skewer inserted into the centre comes out clean and dry. Cool in pan for 5 minutes. Transfer to a wire rack to cool completely.
In a small bowl, beat together the cream cheese, butter and lemon zest until light and fluffy. Slowly add sifted icing sugar, beating until well combined. Spread icing over cupcakes to serve.