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Hummingbird cupcakes
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Hummingbird cupcakes

Author: Alison

Ingredients

  • 227 g butter
  • 440 g caster sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 4 bananas mashed
  • 110 g crushed pineapple
  • 384 g plain flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 128 g dessicated coconut
  • 128 g chopped walnuts
  • For the frosting
  • 220 g cream cheese
  • 113 g butter
  • 380 g icing sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 180C, Gas Mark 4.
  • Cream the butter and sugar together until fluffy
  • Add the eggs one at a time, mixing well after adding each one.
  • Add the vanilla.
  • Mash the banana and combine with the pineapple
  • In another bowl combine the flour, baking soda, cinnamon and fold into the butter and sugar with the banana mixture. Mix well after each addition.
  • Fold in the coconut and walnuts.
  • Divide the mixture between cupcake cases and bake for 20-25 minutes until springy.
  • Leave to cool.
  • In a bowl beat the butter until fluffy, add the cream cheese and mix.
  • Mix in the icing sugar and vanilla extract and beat until smooth.
  • Top each cake with a little frosting