(from Martha Stewart)
via Flickr
Showing posts with label Hummingbird cupcakes. Show all posts
Showing posts with label Hummingbird cupcakes. Show all posts
Sunday, May 22, 2011
Recipe of the Week: Hummingbird Cupcakes
The first hummingbirds of the year appeared this weekend, which is a bit surprising since we got almost a foot of snow last week. Maybe they know something our weathermen don't. This week's recipe honors the arrival of the first hummingbirds.
Saturday, May 29, 2010
Hummingbirds Return!
It has been cold and snowy here at Lake Tahoe, but this morning we awakened to sunshine and more warmth than we have had in a long time. Just after 8 am I looked out the living room window and saw a hummingbird hovering and looking back in. I quickly went to the closet and got out the feeders and filled them up!
Welcome back Hummingbirds!
Tesorocookies via Flickr
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.
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.
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