Thursday, October 1

Hummingbird Cupcakes

This week I managed to pick up some super-sweet pineapples for $1 each! I know! Great right?  So I cut them up and put them in the fridge but I also wanted to cook with them too... and here's what happened - Hummingbird Cupcakes.

Hummingbird cake has a jamaican origin which when you read the ingredients, makes a lot of sense.  Pineapple, banana, brown sugar....  They are lovely, and for those of you with kids who don't like fruit or have a lactose intolerance, this could work for you! 

1 1/2 cups plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon bicarbonate of soda
3/4 cup firmly-packed brown sugar
3/4 cup vegetable/canola oil
3 eggs
1/2 cup pecan nuts, coarsely chopped
2 (300g) bananas, mashed
1/4 (150g) medium fresh pineapple,chopped
Shredded or dessicated coconut to sprinkle..

Preheat oven to 180°C. . Sift flour, cinnamon and bicarbonate of soda into a bowl. Stir in sugar.

Add oil, eggs, pecans, banana and pineapple to flour mixture. Mix well.

Divide mixture between paper cases. Sprinke with coconut (Aren't the Robert Gordon Australia Paper Cases adorable, you don't even need a muffin/cupcake tray - they stand on their own!)

Bake for 20 to 25 minutes or until a skewer inserted into 1 cupcake comes out clean.
Cool and devour.

These also freeze well.

Recipe Sourced from Super Food Ideas, October 2007 via
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1 lovely comments:

Shell on October 1, 2009 at 12:55 PM said... [Reply to this amazing comment]

You just knew I had all these ingredients waiting to be used didn't you?
hmmm vacuuming or baking this afternoon?


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