Hummingbird Cupcakes With Marmalade Frosting Food

HUMMINGBIRD CUPCAKES

Steps:

• Preheat oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
• Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter. Gently fold in the nut mixture.
• Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.)
• For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla. Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes.
• To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner. Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops.
• Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar. (Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve.

HUMMINGBIRD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners.
• Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl.
• Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full.
• Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting.
• Frost the cupcakes with the Cream Cheese Frosting once cool.
• Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light.

HUMMINGBIRD CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.

HUMMINGBIRD CUPCAKES RECIPE BY TASTY

Steps:

• Make the hummingbird cupcakes: Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with nonstick spray.
• In a large bowl, whisk together the flour, granulated sugar, baking soda, salt, and cinnamon.
• Add the mashed bananas, crushed pineapple, vegetable oil, eggs, and vanilla and stir with a wooden spoon to incorporate. The batter will be thick.
• Using a spring-release ice cream scoop, divide the batter evenly between the prepared muffin cups.
• Bake for 18-22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool for at least 30 minutes before frosting.
• Make the cream cheese frosting: In a large metal bowl, cream the cream cheese and butter with an electric hand mixer on high speed for 3-5 minutes, until fluffy and thick.
• Reduce the mixer speed to low and add the powdered sugar, 1 cup at a time, until incorporated. Increase the mixer speed to high and whip until light and fluffy, about 3 minutes more.
• Add the crushed pineapple, salt, and vanilla and whip for another 30 seconds, or until incorporated.
• Transfer the frosting to a piping bag fitted with a star tip, then pipe onto the cooled cupcakes.
• Garnish each cupcake with a slice of fresh and candied pineapple.
• Enjoy!
• Note: The temperature of the butter and cream cheese should not exceed 72°F (22°C) or the frosting may break.

HUMMINGBIRD CUPCAKES WITH MARMALADE FROSTING

Steps:

• Preheat oven to 350°; place 12 paper baking cups in a muffin tin.
• In a bowl, sift flour, baking powder, and cinnamon.
• In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
• Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
• Add in the rest of the ingredients; stir until combined.
• Spoon the batter into the cups; bake for 20-25 minutes or until test done.
• Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
• Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
• Smear the frosting onto the cupcakes.
• **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.