HUMMINGBIRD CUPCAKES
In this mini hummingbird cake version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with cupcake liners; set aside.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt; set aside.
- Place butter in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until fluffy. Add sugar, and cream together until well combined, 2 to 3 minutes.
- Add eggs, one at a time, beating slowly after each addition. Add banana and honey and mix on low until well combined. Add pineapple; mix on low until combined. Add 1/2 cup pecans; mix on low until well combined.
- With the mixer on low, slowly add one-third of the flour mixture, followed by one-third of the hot water. Repeat process twice, alternating flour mixture and hot water, and ending with hot water. Mix until just combined.
- Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a toothpick inserted into the center comes out clean, 24 to 26 minutes. Transfer pan to a wire rack; let cupcakes cool completely.
- Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco #808). Pipe frosting onto cooled cupcakes and set aside.
- Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet. Cut out 12 hummingbirds using a small bird-shaped cutter; sprinkle with luster dust, if using.
- Sprinkle cupcakes with remaining 1/2 cup pecans and top each with a fondant bird shape; serve.
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Md Rupan
[email protected]These cupcakes were a disaster! They were dry and crumbly, and the frosting was too runny. I won't be making them again.
Ibrahim Naffan
[email protected]I followed the recipe exactly and the cupcakes turned out great! They were moist and flavorful, and the frosting was the perfect finishing touch.
Jihad Choura
[email protected]These cupcakes were just okay. They weren't as moist as I expected and the frosting was a bit too sweet.
vilkku 00
[email protected]Overall, these cupcakes were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Patrick Andoh
[email protected]The cupcakes were a bit dry, but the frosting was delicious. I think I would add more moisture to the batter next time.
Keiron Jackson
[email protected]These cupcakes were a little too sweet for my taste, but they were still good. I think I would use less sugar next time.
Colby Lucas
[email protected]I'm not a big fan of pineapple, but these cupcakes were still really good. The banana and cream cheese frosting really balanced out the pineapple flavor.
Yesenia Avila
[email protected]These cupcakes are so easy to make and they always turn out delicious. I highly recommend them!
Manisha Pahari
[email protected]I love how moist and flavorful these cupcakes are. They're the perfect treat for any occasion.
Rasaki Abdul
[email protected]These cupcakes are amazing! The combination of pineapple, banana, and cream cheese frosting is heavenly.
Ionut 23
[email protected]I've made these cupcakes several times now and they always turn out perfectly. They're my go-to recipe for any occasion.
Caleb Marthinus
[email protected]I made these cupcakes for my daughter's birthday and they were a huge success! They were so easy to make and the kids loved them.
ss_ somrat
[email protected]These cupcakes were a hit at my party! They were moist and fluffy, with a delicious pineapple and banana flavor. The cream cheese frosting was the perfect finishing touch.