It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
I'm taking a break from the soup recipes I've been sharing lately to bring you a cupcake that is fun to make to hail the arrival of spring. Just the name "hummingbird cupcakes" conjours up images of early spring, when birds flit out from their nests and the first blossoms appear in the garden. This version is a blend of recipes gathered from books and the internet.
Hummingbird Cupcakes
Ingredients
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar (I've also used brown sugar, half brown/half white, and 1 cup honey while reducing the amount of pineapple liquid by half or more--drain and separate the juice and add sparingly until you've got a normal cake batter texture. I prefer the half/half version, but it gives a slightly different taste and the batter a darker appearance than a yellow cupcake normally has.)
1 tsp cinnamon
3 large eggs
1 cup oil
1 1/2 tsp vanilla
2 cups bananas, ripe, mashed well (the kind you'd usually make banana bread out of)
1 8 oz can crushed pineapple--do not drain
1 cup chopped nuts or chocolate chips, optional
Directions
Sift together dry ingredients into a small bowl. Place sugar and oil in a stand mixer or large bowl with electric hand mixer. Beat until well combined.
Add eggs one at a time until incorporated. Add flour and blend just until combined into batter. Add vanilla, bananas and pineapple. Mix until just combined. Add nuts/chips if using and stir to incorporate. Pour into greased or lined cupcake pan to about 1/3-1/2 full. Bake at 350 degrees 20-30 minutes until toothpick inserted into the middle of the cupcake comes out clean. Let cool and frost with Cream Cheese Frosting. :)
Cream Cheese Frosting
Ingredients
8 ounces cream cheese, well softened (at room temp)
2 ounces unsalted butter, softened
1 tsp vanilla
2 cups powdered sugar
Directions
Combine all in a large mixing bowl. Make sure cream cheese is at room temperature, or frosting will be lumpy. Beat with a hand mixer on low until combined, then on high 1-2 minutes until smooth/creamy.
Makes 1 batch of cupcakes (around 12, depending on the size of your cupcakes.) Enjoy!
3 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar (I've also used brown sugar, half brown/half white, and 1 cup honey while reducing the amount of pineapple liquid by half or more--drain and separate the juice and add sparingly until you've got a normal cake batter texture. I prefer the half/half version, but it gives a slightly different taste and the batter a darker appearance than a yellow cupcake normally has.)
1 tsp cinnamon
3 large eggs
1 cup oil
1 1/2 tsp vanilla
2 cups bananas, ripe, mashed well (the kind you'd usually make banana bread out of)
1 8 oz can crushed pineapple--do not drain
1 cup chopped nuts or chocolate chips, optional
Directions
Sift together dry ingredients into a small bowl. Place sugar and oil in a stand mixer or large bowl with electric hand mixer. Beat until well combined.
Add eggs one at a time until incorporated. Add flour and blend just until combined into batter. Add vanilla, bananas and pineapple. Mix until just combined. Add nuts/chips if using and stir to incorporate. Pour into greased or lined cupcake pan to about 1/3-1/2 full. Bake at 350 degrees 20-30 minutes until toothpick inserted into the middle of the cupcake comes out clean. Let cool and frost with Cream Cheese Frosting. :)
Cream Cheese Frosting
Ingredients
8 ounces cream cheese, well softened (at room temp)
2 ounces unsalted butter, softened
1 tsp vanilla
2 cups powdered sugar
Directions
Combine all in a large mixing bowl. Make sure cream cheese is at room temperature, or frosting will be lumpy. Beat with a hand mixer on low until combined, then on high 1-2 minutes until smooth/creamy.
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