Hummingbird Cupcakes

Monday, August 1, 2011

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!). 

Hummingbird Cupcakes
Adapted from Martha Stewart
Makes 24

  • 2 cups all-purpose flour
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • ½ tsp. ground cinnamon
  • 11 tbsp. unsalted butter, melted and cooled
  • 1¼ tsp. vanilla extract
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 1/3 cups mashed ripe banana
  • 2/3 cup crushed pineapple, drained
  • 2/3 cup chopped walnuts, toasted (optional)
  • 2/3 cup unsweetened shredded coconut

Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  In a medium bowl, combine the flour, baking soda, salt and cinnamon; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, vanilla, and sugar and beat until blended and smooth.  Beat in the eggs one at a time, mixing well after each addition.  Mix in the mashed banana.  With the mixer on low speed, mix in the dry ingredients just until incorporated.  Gently fold in the pineapple, nuts (if using), and coconut with a spatula until evenly mixed.
Divide the batter between the prepared liners, filling each about ¾ full.  Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

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.


YW said...

omg! so good! so good! i love the little tartness of the pineapple slice!

Tanvi said...

Beautiful! That takes some skill to cut the pineapple that thin! They look lovely, and I'm sure they were delicious.

Amrita said...

@Tanvi, thanks! Yes, we messed up on quite a few before getting them right.... and when I say we, I really just mean Joe :)

Erika Beth, the Messy Chef said...

Aw! These look great. Would have been great to eat when I was little and admiring the hummingbirds at my Grandma's house. :)

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