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:
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.
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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
