Hummingbird cupcakes
Hummingbird cupcakes
Author: Alison
Ingredients
  • 227 g butter
  • 440 g caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 4 bananas mashed
  • 110 g crushed pineapple
  • 384 g plain flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 128 g dessicated coconut
  • 128 g chopped walnuts
  • For the frosting
  • 220 g cream cheese
  • 113 g butter
  • 380 g icing sugar
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 180C, Gas Mark 4.
  2. Cream the butter and sugar together until fluffy
  3. Add the eggs one at a time, mixing well after adding each one.
  4. Add the vanilla.
  5. Mash the banana and combine with the pineapple
  6. In another bowl combine the flour, baking soda, cinnamon and fold into the butter and sugar with the banana mixture. Mix well after each addition.
  7. Fold in the coconut and walnuts.
  8. Divide the mixture between cupcake cases and bake for 20-25 minutes until springy.
  9. Leave to cool.
  10. In a bowl beat the butter until fluffy, add the cream cheese and mix.
  11. Mix in the icing sugar and vanilla extract and beat until smooth.
  12. Top each cake with a little frosting