When Joe bought me the Martha Stewart cupcake cookbook, I was so excited! She really is so good at everything, it's ridiculous. Every time I've attempted her recipes, they've always turned out delicious. Of course, she's very liberal with her butter (although she's still no Paula Deen).
I had seen and heard about Hummingbird cupcakes before, apparently a Southern specialty made often in the spring. The cake contains--are you ready for it?--pineapple, banana, coconut, and walnuts! It's a mouthful, to say and to eat.
I had seen it around years ago and since I'm not a huge fan of pineapple never thought of trying them. But then when I got this cookbook and saw a gorgeous photo of dried pineapple flowers as decorations on cupcakes, I simply had to try them.
I decided to try the original hummingbird cupcake recipe as well, since I was already buying a pineapple for the decoration.
Martha Stewart's directions always seem so easy and effortless but in reality it's not that easy. Luckily Joe had the patience to sit and cut out the thinnest slices of pineapple for me! Apparently to get the shape of the flower, it's best to let them dry in a muffin pan overnight but I unfortunately was serving these the same day... We did the best we could, leaving them to dry in the pan until five minutes before serving!
They looked pretty but still nowhere near Martha Stewart's... ah well. The cupcake itself was rather interesting. It wasn't everyone's favorite, but they were all quickly devoured so I'm guessing people did somewhat enjoy them. I did make my classic cream cheese frosting to go with it, which is always a crowd-pleaser. But between coconut, walnuts, bananas, and pineapples, there's sure to be someone who is picky about one of those!
Overall, this was a pleasant and sweet cupcake, and I'm glad I tried them out, if only for the pineapple flowers on top (which is a genius idea!).
Adapted from Martha Stewart
Classic Cream Cheese Frosting
- 1 8oz cream cheese packet
- 2/3 cup brown sugar
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
Beat the heavy whipping cream in a small bowl until stiff peaks.
In a separate bowl, beat the cheese, sugar, and vanilla till fluffy.
Use a spatula to fold in the heavy cream into the cheese mixture and fold until properly combined.