Hummingbird Cupcakes - MS

By

CUPCAKES:
http://www.marthastewart.com/256215/hummingbird-cupcakes.../
CAKE:
http://www.marthastewart.com/353675/hummingbird-cake

View complete recipe

  • 24

Ingredients

  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 cup unsweetened desiccated coconut
  • Try: add craisins
  • Cream Cheese Frosting
  • Dried Pineapple Flowers

Preparation

Step 1

Makes 24 cupcakes

Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a medium bowl, stir together banana, pineapple, walnuts, and coconut & craisins if using.
Add to egg mixture, mixing until combined.
Stir in flour mixture.

Divide batter evenly among liners, filling about 2/3 full.
Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the the center comes out clean, 25 to 28 minutes.

Transfer to a wire rack to cool completely.
Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
Decorate with dried pineapple flowers, if desired.
Serve at room temperature.

View complete recipe