Tuesday, April 27, 2010

MOTHERS DAY HUMMINGBIRD CUPCAKE'S

Mother's Day Hummingbird Cupcakes

 I got this cute tasty recipe from the MARTHA STEWERT website, I have been searching for the perfect, different, and cute cupcake for Mother's day. This is so cute and with a dried pineapple flower on top, amazing! Here is the recipe:

The Cake: yields 24 cupcakes.

  • 3 cups all-purpose flour, plus more for pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 2 teaspoons pure vanilla extract
  • 2 cups sugar
  • 3 large eggs
  • 2 cups mashed ripe banana (about 3 large)
  • 1 can (8 ounces) crushed pineapple, drained
  • 1 cup chopped walnuts or pecans
  • 1 cup unsweetened desiccated coconut 
  • Preheat oven to 350 degrees.with rack in center.  Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes. In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes. Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried pineapple flowers, if desired. Serve at room temperature.
    CREAM CHEESE FROSTING
    8 ounces cream cheese, room temperature 
    1 teaspoon pure vanilla extract 
    1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature 
    1 pound confectioners' sugar, sifted 
      In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately, or cover and refrigerate up to 3 days. Bring to room temperature before using 
     DRIED PINEAPPLE FLOWERS
    2 large or 4 small pineapples, peeled 
    Preheat oven to 225 degrees. Line two baking sheets with nonstick baking mats or parchment paper. Using a small melon baller, remove and discard pineapple "eyes." Using a sharp knife, cut pineapple crosswise into very thin slices. Transfer slices to baking sheets. Bake until tops look dried, about 30 minutes. Flip slices; bake until completely dried, 25 to 30 minutes more. Pinch center of each pineapple slice to shape into a cone, and let cool in a clean egg carton to form flowers. Refrigerate in an airtight container up to 3 days. 
    Join HOOSIER HOMEMADE for cupcake Tuesday, check out her "Going to the movies" cupcakes, (how cute and inventive) and all the other participants and get some great ideas for Cupcakes.
     

4 comments:

  1. Martha has such cute stuff:-)

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  2. Yum! Years ago I baked a Hummingbird cake, but haven't for years. I should try this!
    Thanks for joining us on Cupcake Tuesday!
    ~Liz

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  3. very pretty my mother in laws favorite color was yellow these are beautiful

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  4. beautiful and i bet it tastes as good as it looks! thanks for stopping by yesterday!

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