HUMMINGBIRD CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Line 2 (12 capacity) standard cupcake pans with paper liners. Toss the pecans, banana pieces and pineapple with 1/2 cup flour in a small bowl. Set aside. Whisk the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with an electric mixer until thick and light, about 5 minutes. While beating slowly, gradually add the oil to the egg mixture. Scatter the dry ingredients over the wet, and then gently fold them together to make a loose batter. Gently fold in the nut mixture.
- Scoop batter into cupcake tins until about 3/4 full. Bake until cupcakes are firm to the touch and a tester, inserted into the cupcakes, comes out clean, 30 to 40 minutes. Cool cupcakes in pans on a rack; until cool enough to turn cupcakes out of pans. Cool completely on the rack. (For best flavor, wrap tightly and let cupcakes ripen overnight.)
- For frosting: Beat cream cheese and butter in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in lemon zest and vanilla. Sift confectioners' sugar over the cream cheese mixture, and beat until smooth. Refrigerate until just set, about 20 minutes.
- To finish the cupcakes, divide icing between the cupcakes, transfer icing to a big plastic bag or piping bag and snip the corner. Pipe a dollop of icing onto each cupcake and spread with the back of a spoon or an offset spatula to make large swoops.
- Thinly slice the remaining firm banana and place on a silicon mat-lined sheet tray. Sprinkle each banana lightly with granulated sugar and use a brulee torch on low to caramelize the sugar. (Alternatively, place the tray under a low broiler until sugar caramelizes. Use a small off-set spatula to transfer caramelized bananas to top each cupcake.) Serve.
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Ainuddin Khan
[email protected]These cupcakes look delicious! I can't wait to try them.
Kasper Sky
[email protected]I would not recommend this recipe.
Jurey Anicete
[email protected]These cupcakes were a disappointment. They were dry and flavorless.
Chand Khan
[email protected]I'm not sure what I did wrong, but my cupcakes didn't turn out as good as the picture.
Rubel Rafsan
[email protected]These cupcakes are a bit time-consuming to make, but they're worth the effort.
Official Nickie
[email protected]I'm so glad I found this recipe. These cupcakes are now my go-to dessert.
Nadeem Bhutta
[email protected]These cupcakes are perfect for any occasion. They're delicious and easy to make.
Mohamed Elmoshy
[email protected]I made these cupcakes for a potluck and they were a huge hit! Everyone loved them.
3ees Pes
[email protected]These cupcakes were really easy to make and they turned out great! I'll definitely be making them again.
Ariana Perez
[email protected]I had some trouble getting the cupcakes to rise properly, but they still tasted good.
Kent Clark Valge
[email protected]These cupcakes were a bit too sweet for my taste, but they were still pretty good.
Chef Mukovhe
[email protected]I'm not a big fan of pineapple, but these cupcakes were still really good. The cream cheese frosting is the perfect complement to the tangy fruit.
steve archibald
[email protected]These cupcakes are amazing! The pineapple and banana give them such a unique flavor.
Anas Anas
[email protected]I followed the recipe exactly and the cupcakes came out perfect. They're so fluffy and delicious.
Lauren Rowe
[email protected]Just made these cupcakes and they turned out great! Love the moist texture and the sweet and tangy flavor.
Anita Richardson
[email protected]These cupcakes were a hit at my party! They're so moist and flavorful, and the pineapple-banana combination is perfect. I'll definitely be making these again.