Monday, August 11, 2008
Hummingbird Cupcakes With Marmalade Icing
I bought 2 honey pineapples last Saturday & bad luck this time, they were not sweet at all. Knowing that hubby & the girls would not want to eat them, I chopped them up, will make them into pineapple jam for pineapple tarts later.
I was looking through my cupcake recipe books this morning while waiting for the girls to finish their cereals, this hummingbird cupcakes recipe caught my attention again. In fact the ingredients caught my attention, banana, pineapple, coconut, oh so tropical ! I've always wanted to bake some but thought of getting a can of pineapples just to use 90g is a waste so I put this recipe off for quite some time. But hey, I have some fresh pineapples in the fridge, there's 2 overripe banana as well, so right after lunch, I started my preparation for hummingbird cupcakes.
Why are they called hummingbird cupcakes ?? The most plausible story is that its sweetness attracts children like nectar attracts hummingbirds, I think it's sweetness will attract anybody..........
The recipe is adapted from 500 Cupcakes & Muffins by Fergal Connolly
for the cupcakes
125g Plain flour
1tsp Baking powder
1/2 tsp Cinnamon
125g Caster sugar
120ml Safflower oil
150g Mashed bananas
1 1/2 Tbsp Grated orange zest
60g Grated carrot
90g Canned pineapple, crushed
60g Desiccated coconut
for the icing
115g Unsalted butter, softened
150g Icing sugar, sieved
2 Tbsp Orange juice
2 Tbsp Orange marmalade
Preheat oven to 175C. Place 12 baking cases in a muffin pan. in a medium bowl, sieve the flour, baking powder & cinnamon. In a mixer, cream the sugar & oil until light & fluffy, beat in the eggs, one at a time. At low speed, stir in flour mixture in 3 batches. Add the rest of the ingredients, mix till well combined. Spoon batter into the cases, bake for 25 mins, let cool in pan for 5 mins. Remove cupcakes & cool on a wire rack.
For the icing, beat butter until creamy, add remaining ingredients, continue to beat till fluffy, smear onto cupcakes.
* I've reduced the caster sugar to 100g & changed the safflower oil to canola oil. Instead of dessicated coconut, I've used coconut flakes which can be found in the chiller section of baking supplies shop. I like my cupcake to rise above the baking case, so next time I'll just fill 10 cases. As for the icing, I've used 100g butter & 100g icing sugar, 3 Tbsp of orange juice & while I was whipping the icing, I realized that I run out of marmalade, luckily my apricot preserves came to the rescue ! Next time I'll do it with marmalade.
I ate 2 cupcakes right after I iced them, I know I'm guilty about it, I didn't have lunch was my excuse..........