HUMMINGBIRD CUPCAKES
Turn the traditional hummingbird cake-flavored with pineapple, bananas and walnuts-into a bite-sized treat with these moist cupcakes. -Jessie Oleson, Santa Fe, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 410 calories, Fat 20g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 230mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 4g protein.
HUMMINGBIRD CUPCAKES
In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
- Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
- With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
- Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
- Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.
- Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.
- Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.
HUMMINGBIRD CUPCAKES
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 55m
Yield 12 to 15 cupcakes
Number Of Ingredients 17
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
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cupcakes
Number Of Ingredients 17
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 FOOD
This is such an easy recipe. I don't add any food color to this as I've heard it's not good for the little birds. Do not use honey or other types of sugar, the birds cannot digest them. Also if you have trouble with ants you can now get a little item that has ant repellent in it that doesn't harm the birds. I have one on my hummer feeder.
Provided by Chef Joey Z.
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Bring the water to a boil.
- Take the water off the heat and add the sugar.
- Stir to dissolve completely.
- Let the nectar cool.
- Place in a clean hummingbird feeder and hang outside for the birds.
- Note:.
- Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
- Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
- If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
- Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
- Once clean, rinse thoroughly with fresh water and let dry.
- Fill up with new food and place outside.
- The birds will love you for it!
Nutrition Facts : Calories 774, Sodium 30.4, Carbohydrate 200, Sugar 199.6
HUMMINGBIRD CUPCAKES WITH MARMALADE FROSTING
Make and share this Hummingbird Cupcakes With Marmalade Frosting recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 12 cupcakes, about
Number Of Ingredients 15
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.
Nutrition Facts : Calories 394.9, Fat 18.8, SaturatedFat 6.6, Cholesterol 55.6, Sodium 56.7, Carbohydrate 55.9, Fiber 1.1, Sugar 43.5, Protein 2.8
EASY HUMMINGBIRD CAKE CUPCAKES
This easy cupcake recipe lets you treat your family to scrumptious mini versions of classic Southern-style hummingbird cake.
Provided by My Food and Family
Categories Recipes
Time 1h24m
Yield 36 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package. Add pineapple, bananas, 1/2 cup nuts and vanilla; mix well. Spoon into 36 paper-lined muffin cups.
- Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pan 10 min. Remove to wire racks; cool completely.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes; sprinkle with remaining nuts.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
HUMMINGBIRD CUPCAKES
A banana bread-like cupcake, but so much better! This little treat is enhanced with crushed pineapple and pecans, then topped with a rich and classic cream cheese frosting. Garnish with whole pecans.
Provided by JessKnight
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h5m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 3 regular cupcake pans.
- Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Stir in bananas, pineapple, pecans, and vanilla extract. Pour batter into the pans, filling cups about 1/2 full.
- Bake in the preheated oven until a toothpick inserted into the center of cupcake comes out clean, about 25 minutes. Transfer pans to a wire rack and cool for 10 minutes. Remove cupcakes from pans and let cool completely, at least 20 minutes.
- In the meantime, beat cream cheese and butter together using an electric mixer until creamy. Add powdered sugar gradually, beating until light and fluffy. Stir in vanilla extract. Frost the cooled cupcakes.
Nutrition Facts : Calories 269.7 calories, Carbohydrate 36 g, Cholesterol 29.1 mg, Fat 13.5 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 4.3 g, Sodium 142.5 mg, Sugar 25.9 g
HUMMINGBIRD CUPCAKES RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all purpose flour, granulated sugar, baking soda, kosher salt, ground cinnamon, ripe bananas, pineapple, vegetable oil, large eggs, vanilla extract, cream cheese, unsalted butter, powdered sugar, pineapple, kosher salt, vanilla extract, fresh pineapple, candied pineapple
Provided by FILTHY RICH on Fox
Categories Desserts
Yield 24 servings
Number Of Ingredients 19
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.
Nutrition Facts : Calories 603 calories, Carbohydrate 121 grams, Fat 13 grams, Fiber 8 grams, Protein 6 grams, Sugar 89 grams
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