Monday, October 4, 2010

Hummingbird Cupcake Muffins

What is a hummingbird cupcake might you ask? It's a delicious Southern classic cake of nuts (pecans or walnuts), bananas, and pineapple. Crazy sounding I know, but just try it. You'll be hooked!

Hummingbird Cupcakes/Muffins
(Recipe borrowed from Southern Living Magazine)

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable or canola oil
• 1 & 1/2 teaspoons vanilla extract
• 1 8-ounce can crushed pineapple
• 1 cup chopped pecans
• 2 cups chopped bananas

Preheat oven to 350°. Grease and flour cupcake pans. Set aside.

Combine flour, baking soda, salt, sugar, and cinnamon in a large bowl.

Add eggs and oil, stirring until dry ingredients are moistened.

Stir in vanilla, pineapple, pecans, and bananas.

Pour batter into cupcake pans. Bake for 25 minutes, until a toothpick inserted in the center comes out clean.

Cool in pans on wire racks for 10 minutes. Then, remove from pans and cool completely on wire racks.

After cooling, frost cupcakes. Garnish, if desired.

Makes about 20 large or 30 regular-sized cupcakes.
Cream cheese frosting
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 1 and 1/4 cup confectioners’ sugar, sifted
• 1/2 teaspoon vanilla extract

Beat cream cheese and butter until creamy. Gradually add sugar, beating until light and fluffy. Stir in vanilla.

Don't just breathe in and out. Live a life worth living!


Post a Comment

Subscribe to Post Comments [Atom]

<< Home