Madi's birthday cupcakes part 3! Kristi and I have seen "hummingbird cake" on several of the blogs we follow recently, but had never heard of it previously. We wanted something non-chocolate and preferably fruity to balance out the selection and this seemed like the perfect recipe to try.
I thought the cake alone was a little too dense (could be the excessive amount of butter!) and muffin-like, but with the frosting they're pretty tasty! Many of the adults at the party really enjoyed them, too.
Hummingbird Cupcakes (from Annie's Eats)
makes 24 cupcakes
Cake
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
11 teaspoons butter, softened
1 1/4 teaspoon vanilla extract
1 1/3 cups sugar
2 eggs
1 cup mashed ripe banana
1 cup crushed pineapple, drained
2/3 cup shredded coconut
Preheat oven to 350.
Combine dry ingredients, flour through cinnamon, in a bowl. Set aside.
Cream butter, vanilla, and sugar on high.
Add eggs one at a time.
While mixing, slowly add dry ingredients.
Mix in banana and pineapple.
Fold in coconut.
Divide the batter between lined cupcake pans and bake for 20 minutes.
Cool on wire rack before frosting.
Frosting
8 ounces cream cheese
5 tablespoons butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
Beat cream cheese and butter together.
Add vanilla.
Slowly mix in powdered sugar.
Blend until smooth.
Pineapple Flowers
2 whole pineapples
Peel the pineapple, being sure to remove all the spiny parts and seeds.
Slice very thinly and arrange on cookie sheets.
Bake in a 250 degree oven in 30 minute increments, until dried out, about 2 hours depending on how thinly you can slice the pineapple.
Remove from oven and while still warm, place in cupcake pan and leave overnight. The pineapple slices will retain the shape and look like flowers.
To decorate cupcakes, frost (as neatly or messily as you prefer a it will be covered) and top with a pineapple flower. Add the flower just before serving because they absorb moisture from the frosting and start to get sticky.
I thought the cake alone was a little too dense (could be the excessive amount of butter!) and muffin-like, but with the frosting they're pretty tasty! Many of the adults at the party really enjoyed them, too.
makes 24 cupcakes
Cake
2 cups flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon
11 teaspoons butter, softened
1 1/4 teaspoon vanilla extract
1 1/3 cups sugar
2 eggs
1 cup mashed ripe banana
1 cup crushed pineapple, drained
2/3 cup shredded coconut
Preheat oven to 350.
Combine dry ingredients, flour through cinnamon, in a bowl. Set aside.
Cream butter, vanilla, and sugar on high.
Add eggs one at a time.
While mixing, slowly add dry ingredients.
Mix in banana and pineapple.
Fold in coconut.
Divide the batter between lined cupcake pans and bake for 20 minutes.
Cool on wire rack before frosting.
Frosting
8 ounces cream cheese
5 tablespoons butter, at room temperature
2 teaspoons vanilla extract
2 1/2 cups powdered sugar
Beat cream cheese and butter together.
Add vanilla.
Slowly mix in powdered sugar.
Blend until smooth.
Pineapple Flowers
2 whole pineapples
Peel the pineapple, being sure to remove all the spiny parts and seeds.
Slice very thinly and arrange on cookie sheets.
Bake in a 250 degree oven in 30 minute increments, until dried out, about 2 hours depending on how thinly you can slice the pineapple.
Remove from oven and while still warm, place in cupcake pan and leave overnight. The pineapple slices will retain the shape and look like flowers.
To decorate cupcakes, frost (as neatly or messily as you prefer a it will be covered) and top with a pineapple flower. Add the flower just before serving because they absorb moisture from the frosting and start to get sticky.
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