Hummingbird Cupcake Recipe

Ingredients

• Flour 3 cups
• Sugar 2 cups
• Salt 1 tsp
• Ground cinnamon 1 tsp
• Oil 1 cup
• Baking soda 1 tsp
• Eggs (beaten) 3
• Vanilla essence 1-1/2 tsp
• Crushed pineapple (un-drained) 1 can (8 oz)
• Chopped bananas 2 cups
• Chopped walnuts 1 cup

  Cream Cheese Frosting:

• Cream cheese 8 oz
• Unsalted butter 4 oz
• Vanilla essence 1 tsp
• Chopped walnuts 1/2 cup (for decoration)
• Icing sugar 2 cups (sifted)

Method

1. Put flour, baking soda, Salt, Sugar, Ground cinnamon in a large bowl, then add eggs and oil, stir until the dry ingredients get moistened. (Do not beat.)
2. Stir in vanilla, 1 cup walnuts, pineapple  and bananas.
3. Pour batter into lined cupcakes tray.
4. Bake them at 180 degrees C for around 15 to 20 mins or until a wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks for 10 mins, remove them from pans, and cool completely on wire racks.

For the frosting

1. Beat the cream, butter and cheese well, then add gradually the sifted icing sugar till it gets stiff.
2. Add vanilla essence in it as well.
3. Let them chill until using.
4. Pipe cream cheese frosting on the cupcakes; garnish with walnut halves and pineapple chunks and keep them  in the fridge.
5. Now Hummingbird Cupcakes are ready to be served.

By Zarnak Sidhwa