Hummingbird Cupcakes Recipe
How to Make Hummingbird Cupcakes
Method
- Preheat oven to 200°C (180°C fan-forced). Lightly spray a 12 cup muffin tin with spray oil and line the base of each recess with a circle of baking paper. You can use cupcake cases in the tin instead.
- Combine flour, sugar, salt, cinnamon, allspice (or all spice alternative) in a large mixing bowl.
- In another bowl, combine oil, eggs, chopped pineapple and mashed banana.
- Fold oil mixture into flour mixture, add the chopped walnuts and stir to combine. Divide mixture among the muffin tin recesses.
- Bake for 18-20 minutes or until cooked (when tested with a skewer). Cool in the tin for 10 minutes before placing on cooling rack.
- To make the icing mixture, use an electric beater to combine butter and cream cheese. Add the icing mixture and beat until smooth and fluffy.
- Top the cooled cakes with the icing using a piping bag and nozzle or with a small palette knife.
- Decorate with extra chopped walnuts and edible flowers (optional).
Tip: Make your own easy allspice mix by using equal parts ground cinnamon, nutmeg and cloves.