Hummingbird Cupcake Recipe
Hummingbird cupcakes, rich with pineapple, banana, pecans and rum, ornamented with the edible flowers love by the birds.
Servings 12 large
Equipment
- 2 cupcake pans large cups
- Food processor or blender
- piping bag and tip
Ingredients
- Cake Ingredients
- 3 Eggs
- 1 1/2 cups Raw or brown sugar
- 1 cup Coconut oil melted, cooled
- 1 tbsp Rum
- 3 Bananas pureed
- 1 1/2 cup Pineapple pureed
- 3 cups All-purpose flour
- 1 cup Pecans crushed
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tbsp Cinnamon powder
- Frosting Ingredients
- 8 oz Mascarpone of cream cheese softened
- 8 tbsp Unsalted butter softened
- 2 cups Powdered sugar
- 2 tsp Rum
- Edible Flower petals *see notes topping
Instructions
- Preheat the oven to 350 degrees. Muffin pan preparation options: prepare with non-stick spray and a dusting of flour, place cupcake baking papers in the muffin pans, or use silicone muffin pans which do not require non-stick and place them on a baking tray.
- Whisk together the eggs and sugar until light and well blended. Slowly pour in the coconut oil while whisking until creamy. Add the rum, pureed bananas and crushed pineapple and blend well.
- Add the dry ingredients and blend well. Transfer the batter to the prepared cupcake pan/pans. Bake until a tester comes out clean, about 35 minutes. Cool before icing.
- Whisk the ingredients for the frosting until smooth and creamy. Transfer to a piping bag fitted with a tip of your choice. Pipe the frosting across the tops of each cupcake. Place edible flowers in decorative ways, just before serving.
- Cupcakes, once frosted, keep best in the fridge without the flower petals. When ready to serve, add the petals at that time.
Video
Notes
The choice of edible flowers depends on what is available to you; zinnias, rose, marigold, nasturtium, borage a variety exists for you to choose from.