Humming bird cupcakes are a popular treats made in the southern states of US. The name sounds very fascinating, so does the taste of the cake. Couldn’t find the exact reason for the name of this cake. I did come across one reason for that name was that the sweet taste of the cake used to attracts humming birds :). This cake is unusual as it starts of with oil in the cake instead of butter but has a cream cheese frosting.. It has a familiar taste, which is a combination of different cakes I have eaten. It is a very nutritious cake with pecans, banana, pineapple and cinnamon. There is truly some magic that happens with every bite making one want to eat more :).. Everyone is sure to enjoy the cake, each bite will make you hum with delight!!!
wheat flour/all-purpose flour 1 1/2 cups
baking soda 1/2 tsp
salt 1/4 tsp
granulated sugar 3/4 cups
ground cinnamon 1/2 teaspoon
eggs 2, lightly beaten with a fork
vegetable oil 1/2 cup
vanilla extract 1/2 tsp
crushed pineapple juice or just pineapple juice 1/2 cup
chopped pecans 1/2 cup
chopped bananas 1 cup
chopped pecans or sanding sugar, for garnish
2 ounces cream cheese, softened
1/4 cup unsalted butter, softened
6 tsp confectioners’ sugar (can add saffron and cardamom while making the sugar powder)
Preheat oven to 350°F.
Line the muffin pan with paper liners or grease and flour the cups. Set aside.
Combine the flour, baking soda, salt, sugar, and cinnamon in a large bowl.
Add the eggs and oil, stirring until the dry ingredients are moistened.
Note: To lightly beat the egg, just use a fork and beat it till the yolk mixes with the egg white, over beating the egg will cause cracked top cupcakes
Stir in the vanilla, pineapple juice or crushed pineapple, pecans, and bananas.
Pour the batter into the prepared pans.
Bake for 24 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cupcakes in pans on wire racks for 10 minutes.
Then, remove from pans and cool completely on wire racks.
Using an electric mixer on medium speed, beat the cream cheese and butter until creamy.
Gradually add the sugar, beating until light and fluffy.
Frost the cooled cupcakes.
Garnish with pecans.