Friday, August 15, 2008
It has been a while since I made some cupcakes, so I thought I would make some to take to work before I go off on a 10 day holiday!! We had a couple of bananas starting to go quite brown in the fruit bowl, so I took the opportunity to make hummingbird cakes. Hummingbird cakes are kind of like carrot cakes without the carrots but with bananas and crushed pineapple.
Now, to be honest, I am not entirely sure why I chose to make these, as I while I love fresh pineapple, I don’t like canned pineapple and I particularly don’t like pineapple in cakes or muffins, so these cakes are not really my thing at all. However, these cakes are lovely – the banana and pineapple flavours are quite subtle and the hint of spice is just right.
I used a recipe from the Crabapple Bakery Cupcake book. It is a really simple recipe where you put everything in a bowl and then mix until combined – not beaters needed. I made ¾ of the full recipe and got 24 cupcakes. The icing is cream cheese icing and I made the little flowers a few weeks ago – one cool thing about my cake decorating classes is that while my flowers are not the best looking flowers in the world, they are (in my view) good enough to make my little cupcakes look a little cuter!
This is my last post before we go on holiday – I will be back in a couple of weeks, hopefully a bit more tanned and relaxed!
Hummingbird Cupcakes (Crabapple Bakery)
2 c flour
1 c self raising flour
1 tsp baking soda
1 tsp each cinnamon and ground ginger
2 x 450g cans crushed pineapple (I just used one when I scaled the recipe down to ¾)
2 c brown sugar
1 c coconut
2 c mashed bananas
1 ½ oil (I used rice bran)
· Combine all ingredients in a large bowl, until smooth
· Spoon into cupcake cases and bake at 170c for 25 minutes
When cold ice with cream cheese icing