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!

jordansissel via Flickr

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.

Cream Cheese Frosting...we must talk!

Before the holidays arrive and everybody starts making fabulous cupcakes, I must address the issue of cream cheese frosting.  Let me be clear...if you are going to make cream cheese frosting it MUST taste like cream cheese, not just a sweet buttercream with a little cream cheese added. 

Here is the recipe!

8 oz. cream cheese - room temperature
1 stick butter
1 tsp. vanilla
4 cups confectioner's sugar

P.S.  I am not unreasonable...I do approve of the addition of the juice of one freshly squeezed lemon or 1/2 cup of fruit puree.

Recipe of the Week - Pink Champagne Cupcakes

Week 17

Pink Champagne Cupcakes with Raspberry Cream Cheese Frosting

The two previous posts described cupcakes I reviewed on my trip to Napa, CA.  The pink champagne cupcake was incredibe so for the recipe this week I modified a champagne cupcake recipe I already have (you can also change the recipe to strawberry).   Hope you like it! 

Pink Champagne Cupcakes

1 French Vanilla cake mix
1 1/2 cups champagne
3 eggs
2 Tablespoons vegetable oil
1 box raspberry Jell-O

Mix all ingredients well and bake at 350 degrees for approximately 20 minutes. 


Raspberry Cream Cheese Frosting

8 oz. cream cheese
1/2 stick butter
2-3 cups confectioners sugar (depends on how sweet you like it) 
1 tsp. vanilla
2 Tablespoons milk
1/2 cup pureed raspberries

Mix the cream cheese and butter.  Add the sugar and mix until smooth.  Mix in the pureed raspberries.

Frosting vs. Icing

Is there any difference between frosting and icing? Are they interchangeable terms? The answer is that they mean the exact same thing. The term "frosting" is used more often in the United States and "icing" is used more often other countries. This is probably because confectioners or powdered sugar is also known as "icing sugar."

The postings for this week will explore the most commonly used frostings/icings: how they are made and for what types of cakes they are best suited. I will include recipes!

• Ganache


• Swiss Meringue Buttercream


• Italian Buttercream


• French Buttercream


• Royal Icing


• Decorator's Buttercream


• American Buttercream


• Seven-Minute Icing


• Cream Cheese Frosting

How to Frost a Red Velvet Cupcake

As you have read in previous posts, I am from Mississippi. If you go to any southern home on a holiday, you will likely find a red velvet cake with cream cheese frosting. The only acceptable alternative would be a seven-minute frosting, which is actually just spreadable Divinity candy.

I had heard rumors about a type of frosting for red velvet cake made from boiled milk and flour (a butter roux) so I decided to make a batch last weekend...and I could not throw it out fast enough. What are these people thinking?? The butter roux was not sweet and left a "furry" feeling on my teeth - but mostly it was just not sweet. Why eat icing if you aren't going to raise your blood sugar to dangerous levels?

The red velvet cupcake with cream cheese icing is a southern tradition...please respect it.