Hummingbird Cupcakes from Vicki Delany

I love hummingbird cake, so I figured they’d make lovely cupcakes. This recipe makes a lot of cupcakes, so it would be perfect for a party or taking to a pot luck. Or several parties or pot lucks. 

 Hummingbird Cupcakes

Ingredients:

 1 cup butter, room temperature

2 cups sugar

3 large eggs, room temperature

2 teaspoons vanilla extract

2 cups mashed ripe bananas

1/2 cup drained canned crushed pineapple

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup unsweetened shredded coconut

1 cup chopped walnuts

 Directions:

In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

In a small bowl, combine bananas and pineapple.

Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition.

Fold in coconut and walnuts.

Fill 24 paper-lined muffin cups about two-thirds full.

Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely.

Decorate with your favourite icing. Next time I’ll share the recipe I use for cream cheese icing.

Coming July 27 from Kensington, the second TEA BY THE SEA mystery, MURDER IN A TEACUP.

” Delany expertly blends a cunning mystery plot with diverting characters and sparkling dialogue.” Publishers Weekly

“Quirky characters, a lovely setting, and a surprising denouement make this second installment a charmer.” Kirkus