Sunday, March 21, 2010

Recipe of the Week - Hummingbird Cupcakes with Cream Cheese Frosting

Week 36

Even though it snowed last week here at Lake Tahoe, there are many signs that spring is coming.  We are noticing trees and shrubs starting to get buds and there are many species of birds that are already building nests in our yard.  We had two pair of wild mallards land on our pond yesterday.  No hummingbirds yet...but I will bet they are on the way!

The traditional southern Hummingbird cake is very moist due to the addition of crushed pineapple and bananas.  Here is my family's recipe:

Hummingbird Cupcakes

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 large eggs, beaten
1 cup vegetable oil   (altitude change:  use 1/4 cup oil and 1/2 cup applesauce)
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained  (I puree mine in the food processor)
1 cup finely chopped pecans
2 cups mashed bananas

Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, pecans and bananas.

Pour batter into prepared muffin tins with cupcake liners. Bake at 350° for 18-22 minutes (check frequently after 15 minutes).  Cool completely.

Frost each cupcake with your favorite cream cheese frosting.  Store in the refrigerator if you are not going to eat them right away.

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