Hummingbird cupcakes
Brighten up any occasion with this unusual, fruity take on traditional cupcakes.
Ingredients:
Batter:
3 cups (450g) self-raising flour 1/2 cup (45g) desiccated coconut 1 tsp (5ml) ground cinnamon 1 1/2 cups (325g) caramel sugar or regular sugar Generous pinch salt l/2 packet (50g) pecans, roughly chopped 4 medium-sized over-ripe bananas, mashed 1 cup (250ml) coconut or sunflower oil 1 cup (250ml) freshly grated pineapple 2 extra-large eggs 1 tsp (5ml) vanilla essence or seeds of a vanilla pod
lcing: 4/5 cup (200g) butter 4 cups (about 500g) PnP icing sugar, sifted Grated peel of one lemon or lime Yellow food colouring 1 packet (250g) PnP superior medium-fat cream cheese Pineapple leaves for decorating (optional)
Method
Cupcake batter:
1. Put oven on 180 C
2. 2 cupcake pans and line with cupcake papers.
3. Put all dry ingredients in a large bowl. 4. Mix wet ingredients together until well combined. 5. Mix the dry ingredients, mixing until just combined. 6. Pour equal quantities of batter into cupcakepans until about two-thirds full.
7. For 20-25minutes until goldenor a skewer insertedcomes out clean.
lcing: 1. Melt softened butter, enough icing sugar to make a pipeable icing, lemon rind and food colouring together until smooth and creamy. 2. Mix cream cheese until smooth and fold through yellow icing until well combined (be careful not to overmix it as icing will go runny). 3. Put icing in a piping bag with a star-shaped nozzle and pipe little 'tufts' on top of cupcakes. 4. Decorate with washed pineapple leaves.
