Hummingbird Cupcakes

I like Katy Perry and all the electric bubblegum pop magic she does. She makes me want to boogie.

Okay, she probably won’t say the word boogie. Maybe something a little more down like…party. Yes, that’s it. She makes me wish every night was Friday night.

I like Ke$ha too. Or as the principal in Glee says…. “K dollar sign HA”. Love.

Fred has basically lumped my song choices into the category of trashy pop. He’s just jealous I get to admit I’m the biggest Top 40 freak, grooving to Britney and Christina. Once, I even made a tee that said I heart Britney and Christina. Trust me, when you grow up having to pick a side, it was a big deal to blatantly say hot damn, I love ’em both.

I’m applying this to cream cheese frosting. You need to pick sides; sweet or sour. But do we really need to argue about this? Can’t we all just get along? I’m in Camp Sweet when it comes to my red velvets (no vanilla buttercream for me!) and then hop over to Camp Sour for carrot cake. Then, I’m definitely in Camp Sweet & Sour for banana cake and hummingbird cake. Are you as dead-set on this as I am?

So, two days ago, I was craving cream cheese frosting. And I needed a cake to go along with it. So I made Hummingbird Cupcakes. Only thing is that I think I should’ve added more pineapple because it’s more like a banana cupcake with pineapple. Hummingbird cake is essentially that but, the ratio was a little off. Bottomline: add more pineapple if you’re wanting more hummingbird than banana.

Hummingbird Cupcakes (adapted from The Hummingbird Bakery Cookbook)

2 cups GF flour blend
1/2 cup GF oat flour
1.5 tsp baking soda
1 cup caster sugar
270g banana, mashed
100g pineapple rings, chopped into small chunks (add more if desired)
3 eggs
300ml vegetable oil
1 tsp vanilla extract

1) Preheat oven to 175°C. Line 18 muffin holes with paper liners.

2) In a bowl, mix the flours and baking soda together.

3) In the bowl of a stand mixer, whisk the eggs and sugar on medium-high until it’s thick and tripled in volume. Slowly add in the oil and vanilla extract, beat until emulsified.

4) Change the whisk attachment to a paddle attachment and beat in the flour in 3 additions. Add in the mashed banana and mix well. Add in the pineapple chunks, mix to combine.

5) Divide the batter between the muffin holes and bake for 20-23 minutes or until a skewer inserted comes out clean. Leave to cool completely before frosting.

Cream Cheese Frosting

250g cream cheese, softened slightly
80g butter, softened slightly
2-3 cups icing sugar, sifted
2 tbsp lemon juice, freshly squeezed

1) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and 2 cups icing sugar together until creamy. Add in the cream cheese and lemon juice. Beat well. Keep adding in the icing sugar if the frosting is too soft. Frost cupcakes!

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6 Comments

Filed under Breakfast, Cupcakes, Frostings, Fruit, Recipes

6 responses to “Hummingbird Cupcakes

  1. This is such a classic, and it was always a great seller when I baked it for the cafe too. Cream cheese frosting is the perfect choice!

  2. Cute post and yummy cupcakes! I think I’d like your cupcakes just the way they are. :-)

    Shirley

    p.s. Did you come up with a “non-recipe” baking idea for Go Ahead Honey? I’m letting folks turn in entries the next few days since I won’t be headed off on a motorcycle with little chance to do my wrap up. Still headed on vacation, but just not on the motorcycle. ;-)

  3. They look like the perfect foil for cream cheese frosting.
    Mimi

  4. I get cravings for cream cheese frosting too! These look delicious!

  5. I cant choose a camp :( Can I be camp Switzerland? I love everyone lol

  6. Von

    haha….’K dollar sign HA’- loved that line! :D I’ve never had hummingbird cake before, though when i see photos I always think it’s banana cake :) These cupcakes look delicious!

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