Hummingbird Cupcakes
User Reviews
5
2 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
24
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Course
Dessert, Baked Goods
Hummingbird Cupcakes
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 egg
- 1 tsp vanilla extract
- 100 g sugar
- 200 ml PLAIN yogurt
- 100 g butter room temperature
- 200 g banana approximately 4 small bananas, mashed
- 1 x 400g approximate weight tin crushed pineapple (with juice)
- 50 g desiccated coconut
- 250 g flour
- 2 tsp baking powder
- pinch salt
for the lemon cream cheese frosting
- 100 g cream cheese room temperature, plain
- 250 g butter room temperature
- 400 g icing sugar sieved
- 1 tsp vanilla extract
- lemon zest of 1
- 2 tbsp milk
to decorate
- pineapple flowers dried, or other cupcake decor of your choice
Instructions
- Pre-heat the oven to 180°c and place 24 cupcake liners in 2 muffin trays.
- In a large bowl, combine the eggs,vanilla, sugar, yoghurt, butter, banana, pineapple (and all its juice) and coconut and beat well until the mixture is relatively smooth and thick (approximately 2 minutes).
- Sift in the flour, baking powder and salt and fold in.
- Fill the cupcake liners with the batter and bake for 20-25 minutes until a skewer inserted comes out clean.
- Remove from the oven and allow to cool completely.
- To make the cream cheese frosting, beat together the cream cheese and butter until smooth and pale.
- Add the icing sugar and beat until the mixture is thick (you want it to be able to pipe/spread easily). If it's too thin, add more icing sugar.
- Add the lmon zest and vanilla extract and mix in. If the mixture is too thick, thin it down with some milk.
- When the cupcakes are cool, pipe/spread the frosting generously over the top and top with a dried pineapple flowers.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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