Thursday, September 23, 2010

Hummingbird Cupcakes

Yes, I realize that picture is awful. The good one was a victim of the great compact flash meltdown of 2010.

On to cheerier things...hummingbird cupcakes! I'm sure some of you have never heard of these. I found this recipe in my mom's old recipe box, and did some looking online. The recipe appears to have a southern background, and the cupcakes are intensely sweet. Which makes them perfect for cream cheese frosting.

No one knows why these are called hummingbird cake/cupcakes. I suspect it's because the cake is very sweet.

Let's talk a little about textures. This cupcake has a very different texture. It's the combination of crushed pineapple and chopped pecans. These cupcakes are perfect if you want something a little different. I do have a tip, though. I recommend you put your crushed pineapple in a food processor for a few quick pulses to make it a little more smooth. You want some of the texture, but you do want the pieces a little smaller than whats in the can.

Although you can't see it from the picture, there are 2 layers of frosting on these cupcakes - one is mixed with chopped pecans, the other is not. I liked the cake the most when the sides of the cake had chopped pecans pressed into it, so I tried to imitate that. I really enjoy the results, these cupcakes really hit the spot. I chose to color the frosting pink simply because I was in a pink sort of mood.

This recipe makes a TON of cupcakes, so be prepared. I made 48 mini's and around 30 regular size.

Hummingbird cupcakes
Adapted from: Mom and Joy of Baking

1 cup crushed pineapple with juice, whirred in the food processor for 5-10 seconds
3 ripe bananas, mashed
1 cup brown sugar
1 cup sugar
1 cup toasted and chopped pecans
2 t. vanilla
1 t. cinnamon
1/2 t. nutmeg
1/2 t. salt
3 cups flour
3 eggs, at room temperature
3/4 c. vegetable oil

Preheat the oven to 350. Prepare your cupcake pans by lining them, or greasing and flouring them.

In a large bowl, combine all ingredients except the oil and mix until very well combined. Add the flour 1 cup at a time, incorporating each cup until fully incorporated.

Place in prepared cupcake pans and bake the regular size cupcakes for 15-22 minutes, and the smaller cupcakes 10-15 minutes, until lightly golden. Cool. Frost with cream cheese frosting

Cream Cheese Frosting

8 oz. cream cheese
1 T. cream
1/2 c. butter
4 cups powdered sugar
1 t. vanilla
1 c. toasted chopped pecans.

Whip cream cheese and butter until well combined. Add powdered sugar and vanilla. Add cream a little at a time until just the right consistency. Divide the frosting in 1/2, and place the chopped pecans in 1/2 of the frosting mixture.

To frost, lightly frost with the pecan frosting, then top with the plain frosting. Sprinkle with decorative sugar.

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