Monday, May 7, 2007

Hummingbird Cupcake

What's in a name? That which we call a rose
By any other name would smell as sweet.

I couldn't help but wonder about the origin of the name for this cake. I found some answers here but truly, it can be called anything else and it would still be a great cake.

This is usually made with pecans but I substituted it with walnuts. These cupcakes were made with frosting but if I make these without the frosting, I increase the sugar by 1/3 cup.

Hummingbird Cupcakes
makes 24 cupcakes

3 cups flour
1 3/4 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup canned pineapple, chopped (100 ml liquid, the rest pineapple)
2 bananas, mashed
1 cup walnuts, chopped

Preheat the oven at 350F. Sift all the dry ingredients into a mixing bowl. In a separate bowl, beat the eggs then stir in the oil and vanilla. Add this to the dry ingredients and combine before mixing in the pineapple, banana and walnuts. Scoop into cupcake liners.
Bake in the oven for about 25 minutes. Cool before frosting.

Cream Cheese Frosting

8 oz cream cheese
1/4 cup or 1/2 stick butter
4 cups icing sugar

Beat the cream cheese and butter to combine before adding in the sifted icing sugar. Pipe frosting over the cooled cupcakes and decorate as desired.

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