Hummingbird Cupcakes

Name: Hummingbird Cupcakes
Total time: 1800 s
Yield: 12 Cupcakes
Cuisine: British
Ingredients: 1 & 1/2 cups Self-Raising Flour; 1/2 cup Caster Sugar OR Brown Sugar; 1/2 teaspoon Salt; 2 teaspoons Cinnamon; 1/2 cup Walnuts *coarsely chopped; 1/2 cup Desiccated Coconut; 1 Ripe Banana *mashed; 1 can (450 g) Crushed Pineapple *drained; *Note:You would need about 1 cup crushed OR chopped Pineapple; 2 large Eggs; 1/2 cup Vegetable Oil *I used Sunflower Oil; 1 teaspoon Vanilla Extract; 125 g Cream Cheese *softened; 50 g Butter *softened; 1 cup (120 g) Icing Sugar *sifted; 2 teaspoons Lemon Juice; 1/4 cup Thickened Cream *whipped; *Note: Thickened Cream is optional, but you need it to make the amount of Frosting enough to decorate 12 cupcakes

Hiroko Liston @hirokoliston

Melbourne, Australia

It was about 20 years ago, I first came across Hummingbird Cake when one of my colleagues brought in her homemade Hummingbird Cake to share. She gave me a copy of the recipe that she found in a magazine. The recipe has been lost, but I made my own recipe based on ‘My Legendary Carrot Cake’. This cake can be baked in a larger cake tin.

Hiroko Liston @hirokoliston

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Ingredients

30 minutes

12 Cupcakes

1& 1/2 cups Self-Raising Flour
1/2 cupCaster Sugar OR Brown Sugar
1/2 teaspoonSalt
2 teaspoonsCinnamon
1/2 cupWalnuts *coarsely chopped
1/2 cupDesiccated Coconut
1Ripe Banana *mashed
1 can (450 g)Crushed Pineapple *drained
*Note:You would need about 1 cup crushed OR chopped Pineapple
2large Eggs
1/2 cupVegetable Oil *I used Sunflower Oil
1 teaspoonVanilla Extract
Cream Cheese Frosting
125 gCream Cheese *softened
50 gButter *softened
1 cup (120 g)Icing Sugar *sifted
2 teaspoonsLemon Juice
1/4 cupThickened Cream *whipped
*Note: Thickened Cream is optional, but you need it to make the amount of Frosting enough to decorate 12 cupcakes

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Steps

30 minutes

1

Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
2

Combine all ingredients and mix well. Spoon the mixture into the cases and bake for 20 to 25 minutes or until nicely browned and cooked through.
3

Transfer to a wire rack and cool completely.
4

To make Cream Cheese Frosting, place softened Cream Cheese, softened Butter and Lemon Juice in a bowl. Using a whisk, beat until well combined. Gradually add sifted Icing Sugar and beat until smooth.
5

Whip Thickened Cream in a separate bowl until soft peaks form, then mix with the Cream Cheese mixture. If too soft to use, leave it in the fridge to firm up. Decorate the cooled cupcakes with the Frosting.