May 29, 2009
It was my turn to bring the Friday snack to work, which I look forward to, as it gets me into the kitchen. I had a few bananas ripening up on the counter, so I figured I should use them in whatever I decided to bring. When searching for something tasty to make, I came across these on Miss.Cupcake Face. They sounded wonderfully appealing to me, they became my choice.
I’m so happy I made these! They have a lot of flavour, a great cakey (and sooo moist) texture (more like cake than muffins), and the frosting is incredible. I changed the recipe a bit, using equal quantities of banana and pineapple, and I think it was a wise choice. I found the pineapple flavour to be very noticeable, especially given the juicy chunks of crushed pineapple that are scattered throughout each cupcake. The banana does play a predominant role, but that’s something I’m okay with. I wanted a banana flavour, with just hints of others. The toasted pecans are a necessity, adding a great crunch to the cupcakes and that oh-so-wonderful nutty flavour. I also fortunately upped the cinnamon.
And the frosting? Droooooooool. Again, I upped the cinnamon, and thankfully so. I reduced the amounts of all the ingredients too. I don’t know how much frosting people take on their cupcakes, but even with my reduced recipe and a heavily iced cupcake, I still have at least a cup of this stuff sitting in my freezer right now (which I will of course eat from sporadically with a spoon and nothing else). It’s definitely a cream cheese frosting, and the cinnamon is very noticeable.
These are excellent and versatile cupcakes (I’m thinking next time of adding coconut and using a white chocolate frosting), and good enough to serve at any type of occasion.
Is this what a hummingbird cake would likely taste like?
2 3/4 cups all-purpose flour
2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1 3/4 cups sugar
1 1/4 cups canola oil
2 tsp vanilla
1 1/2 cups mashed bananas (about 3 medium sized bananas)
1/2 cups crushed pineapple (juice not included)
1 cup pecans, toasted & coarsely chopped
1. Preheat your oven to 350°F and line two cupcake pans with cupcake liners.
2. In the bowl of an electric mixer, combine flour, salt, baking soda & cinnamon. In a large bowl, mix together the sugar, oil, eggs and vanilla. Whisk until everything is combined. Slowly add the sugar mixture into the flour mixture. Add the bananas, pineapple & pecans. Mix until incorporated. Divide batter between the cups. Bake for about 20 minutes, rotating pans halfway through.
3/4 cup butter, slightly softened
8 oz cream cheese
5 cups powdered sugar
2 tsp vanilla
2 tsp cinnamon
Half and half cream, enough to get the consistency you like
1. In the bowl of an electric mixer, beat the butter and cream cheese until smooth. Slowly add the powdered sugar and mix until everything is combined. Add the vanilla and the cinnamon.
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