May 9, 2012

Hummingbird mini Cupcakes

If you read yesterday's tidbit then you learned how to make pineapple flowers. They really are worth making. They turn an average cupcake into a piece of art!

I've made these cupcakes a couple times in the past and they've always been a great success. So when I found out I needed to bring something to the Spring Pottery Sale that happened this past weekend I knew that making these would be perfect.

Why are they called Hummingbird cupcakes you might ask? Because they're sweet of course! Not in a too sweet way though, they are perfect. Try it for yourself and see.

*makes 80 mini cupcakes or 40 regular size

Ingredients for cake: 
3 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup unsalted butter, melted and cooled
2 teaspoons vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large bananas)
1 cup shredded coconut
*Optional 1 cup toasted and chopped walnuts 

Ingredients for Cream-Cheese Frosting
1 cup unsalted butter, at room temperature
12 ounces cream cheese, at room temperature
4 cups powdered sugar
3/4 teaspoon vanilla extract

1.) Preheat the oven to 350 degrees and line a mini muffin tin with paper liners. Whisk together flour, baking soda, salt and cinnamon.

2.) With an electric mixer on medium-high speed, beat butter, vanilla and sugar until combined. Then add eggs one at a time. Continue to beat this mixture until it's pale and fluffy. Scrap down the sides of the bowl as needed. In another bowl stir together banana, pineapple, walnuts and coconut. Add this to egg mixture, beating until combined. 

3.) Stir in flour mixture with a flexible spatula until combined. Divide batter evenly among cups filling each three-quarters full. 

4.) Bake mini cupcakes for 12 minutes, regular sized for 25 minutes. Transfer them to wire racks to cool completely and they can be stored for 3 days at room temperature, otherwise they need refrigerated. 

5.) While the cupcakes are cooling make the Cream-Cheese frosting by beating cream-cheese and butter on medium-high speed until fluffy. 

6.) Reduce the butter and cream-cheese to a low speed and add 1/2 cup sugar at a time, then vanilla. Mix until smooth and combined, scraping down sides of bowl if needed. If you don't use the frosting immediately it can be refrigerated up to 3 days, before using bring to room temperature and beat on low speed until smooth again. 

7.) To finish the cupcakes place the frosting in a large Ziploc bag and cut the corner off and pipe a small dollop of icing in the center, then place a dried pineapple flower on top.

They were a big hit as usual. Although I did realize that I've not made these in such a humid climate before. The night of the event was really humid and the room where the sale took place was HOT. I noticed that the pineapple flowers were droopy and didn't stand up like they had quite as well in the past. Not to worry though they still tasted great and people still were amazed by their beauty.

I wish you were here so I could share one with you but the best I can do is share the recipe. Let me know if you try it!


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