Hummingbird cake was in my ToDo list for a long time while I decided to give it a try. I have to say that I regret… The only regret is that I didn’t make it earlier. The cake was just perfect!!! Few days later it was my friend’s birthday and she asked me to bake some cupcakes for her. I was excited as I already knew what I gonna to do… turn the traditional Hummingbird cake—flavored with pineapple, bananas and pecans—into a bite-sized treat with these moist cupcakes.
These cupcakes are made based on Hummingbird Cake recipe. The only thing I had to adjust was baking time. And they turned out amazingly delicious – soft, moist and nutty complemented by velvety texture and not overly sweet taste of cream cheese frosting with some caramelized pecans and figs on the top. I made frosting with whipped cream instead of butter as I prefer soft and light texture with a feeling of a cloud.
I have to warn you that once they have been tasted, they will disappear before your eyes, so you might want to bake some extra.
Yields about 12 cupcakes
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 1/3 tsp baking soda
- 1/3 tsp baking powder
- 1/3 tsp salt
- ½ tsp ground cinnamon
- 1 egg
- 1/3 cup vegetable oil
- 2/3 tsp vanilla extract
- 1/3 can (130 g) crushed pineapple, undrained
- 2/3 cup of mashed ripe banana (about 1 banana)
- 1/3 cup roasted pecans, finely chopped
- 250 g of mascarpone or cream cheese (softened)
- 250 g of double cream (36% fat)
- 2 – 3 tbsp sugar powder (or more if desired)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 50 g caramelized pecans
- figs or other fruits/berries
- Preheat oven to 180ºC. Prepare a 12-hole muffin pan with paper cases.
- Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Cream together the egg, oil, vanilla extract, pineapple, mashed banana, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined.
- Spoon batter among liners, filling about 2/3 full. Bake for 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool in pan for 5 minutes. Turn cakes onto a wire rack and allow to cool completely before frosting.
- Once cupcakes have cooled, frost tops of each cupcake with frosting. Decorate with caramelized pecans and figs, if desired. Serve at room temperature.
- Make the frosting: Sift the powdered sugar into the bowl with softened cream cheese or mascarpone, add vanilla extract, lemon juice and mix to combine. In a separate bowl whisk double cream until soft peaks and gradually incorporated it into cream cheese and vanilla mixture. Refrigerate it for half an hour.
I hope that you will love them as we did!
Recipe inspired by add a pinch.