Sunday, December 11, 2011

Hummingbird Cupcakes


This very yummy cupcake I also made for the Bake Sale for Japan.
I think I ate at least one for every six I sold! They're really yummy!

Hummingbird Cupcakes

Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
2 tsp vanilla extract
2 cups mashed ripe bananas
1/2 cup canned crushed pineapple, dtrained
3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup flaked coconut
1 cup chopped walnuts

Cream cheese frosting

Directions:
  1. Preheat oven to 350*f
  2. 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.
  3. 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.
  4. Fill paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. 
  5. Cool for 10 minutes before removing from pans to wire racks to cool completely.  
  6. Frost cupcakes when completely cool.

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