Inspired by many ripe bananas in my fridge, I looked through some recipes before settling on Martha Stewart's Mother's Day Hummingbird Cupcakes. I had never had hummingbird cake before so I quickly looked at the ingredient list. It also called for canned crushed pineapple that I didn't have, but would make do with the fresh pineapple I did have. I was super excited to test out the recipe!
The original recipe yields 40 cupcakes, but I made only a third of the recipe and had enough batter for a dozen cupcakes. The directions in this post is for the original recipe. First I toasted 1 cup coarsely chopped walnuts. To toast nuts, bake at 350 degrees for about 8 minutes. Make sure to watch so you don't burn your first batch and have to make a second one like me.
In a bowl, combine: 3 cups all purpose flour, 3/4 tsp baking soda, 1 tsp salt, 1 tsp ground cinnamon. I sifted these ingredients together and then whisked. Set aside.
Melt 1 cup (2 sticks) unsalted butter (I used salted) and let cool. Then beat the butter on medium-high speed with 2 tsps. vanilla and 2 cups sugar. You will then mix in eggs, one at a time, for a total of 3 eggs.
In another bowl, mix together: 2 cups mashed ripe bananas, 2 8-ounce cans of drained crushed pineapple, 1 cup of the toasted walnuts, and 1 cup of unsweetened desiccated coconut (I have no idea what desiccated means nor did I have coconut so I omitted). Add this mixture to the creamed butter mix and beat until combined. Then using a spatula, stir in the flour mix.
Bake at 350 degrees for 25-28 minutes or until golden brown and the tooth pick comes out clean.
Leave the cupcakes in the tins until completely cool, then remove. While they were cooling I whipped up a cream cheese frosting.
The cupcake had a very moist texture and reminded me of banana bread. I loved it! It was more work than I am used to, but definitely worth it!
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