Hummingbird Cupcakes

This week I organized all the recipes I ever ripped out of magazines or have collected from various websites.

As I flipped through binders of recipes, looking for a Mother's Day type of dessert, I came across"HummingbirdCupcakes".

Hummingbird cake is a banana cake, with pineapple, coconut and walnuts in the batter. They were really delicious and all 15 of my taste testers agreed!

The cupcakes are iced with a cream cheese icing and topped with a dried pineapple slice. I hope you enjoy them as much as I did!


Hummingbird Cupcakes

(Martha Stewart)
24 cupcakes

3 cups of flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 sticks of butter, melted and cooled
2 teaspoon vanilla extract
2 cups of sugar
3 eggs
2 cups mashed banana
8oz of drained crushed pineapple
1 cup of walnuts
1 cup coconut

1.Preheat the oven to 350F. Line cupcake pan with liners. In a medium bowl whisk together the flour, cinnamon, salt, baking soda; set aside.

2.In the bowl of an electric mixer, beat butter, vanilla, and sugar for 2 minutes. Add eggs one at a time and beat for 3 minutes.

3.In a medium bowl mix banana, pineapple, coconut, and walnuts. Add to the egg mixture and mix well. Slowly add the flour.

4.Fill the liners 2/3 full and bake for 25-28 minutes. Cool cupcakes before icing.