I recently received the most wonderful cupcake kit as a gift. Inspired by the sweet cupcake liners and the recipe booklet that came along with it, I decided to make something. I selected the hummingbird cupcake recipe and began to bake. The end result was the most unusual and delicious cupcake recipe I have ever come across. Light and fluffy, these cupcakes are a wonderful combination of bananas, pecans, and pineapple. I hope you enjoy them.
Ingredients
cupcakes
1 1/4 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 egg yolk
1 cup sugar
1/2 canola oil
1 tsp vanilla extract
1/2 cup sour cream
3/4 tsp cinnamon
1/2 cup mashed banana
1/2 cup canned crushed pineapple, drained
1/2 cup finely chopped pecans
frosting
1/2 cup vegan butter, room temperature
6 oz tofutti cream cheese
1 tsp vanilla extract
3 cups confectioners sugar
Directions
Preheat oven to 350 degrees F. Line and grease a pan of 12 cupcake molds and set aside.
Cupcakes: In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, beat the egg, egg yolk, and sugar with an electric hand mixer until thick and creamy. Still using the electric mixer, add in the vanilla extract and oil. Add in the sour cream, followed by the flour mixture. Fold in the banana, pineapple, and pecans. Mix well. Spoon batter into the paper cups, filling them about 3/4 of the way. Bake for about 25-30 minutes. Remove from oven and allow to cool completely before frosting them.
Frosting: In a large bowl, cream the vegan butter, tofutti cream cheese. and vanilla extract with an electric hand mixer. Gradually add in the confectioners sugar one cup at a time.
Frost the cupcakes in the design of your choice and Enjoy!
Music suggestions:
- Zip-A-D00-Dah- Louis Armstrong
- The Sleeping Beauty, Op. 66: 6. Valse- Pyotr Ilyich Tchaikovsky
