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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Turn the traditional hummingbird cakeflavored with pineapple, bananas and walnutsinto a bite-sized treat with these moist cupcakes. Jessie Oleson, Seattle, Washington Ingredients:
1 cup butter, softened |
2 cups sugar |
3 eggs |
2 teaspoons vanilla extract |
2 cups mashed ripe bananas |
1/2 cup drained canned crushed pineapple |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup flaked coconut |
1 cup chopped walnuts |
cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple.
2. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Frost cupcakes. Yield: about 2 dozen.
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