Thursday, May 6, 2010

Coconut Hummingbird Cupcakes

Photography by Jean Paul Urizar

2 cups plain flour
1 cup self-raising flour
1/2 tsp mixed spice
1 tsp baking soda
1 cup firmly packed brown sugar
1/2 cup shredded coconut
3 eggs, lightly beaten
1 cup vegetable oil
1 tsp vanilla extract
450g can crushed pineapple, drained
1/2 cup mashed banana
Icing sugar (for dusting)

Preheat oven to 350°F. Line a 12-hole, 1/3 cup-capacity muffin pan with paper baking cups.

Sift flours, mixed spice and baking soda into a bowl. Stir in sugar & coconut.

Combine eggs, oil, vanilla, pineapple & banana in a bowl. Add egg mixture to flour mixture. Stir to combine.

Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the centre of 1 cuupcake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve dusted with icing sugar.

Makes 16 cupcakes.

Super Food Ideas - April 2009, Page 43
Recipe by Donna Boyle