Thursday, May 6, 2010

Hummingbird Cupcakes

Photography by Steve Brown

1 1/2 cups plain flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
3/4 cup firmly-packed brown sugar
3/4 cup vegetable oil
3 eggs, lightly beaten
1/2 cup pecan nuts, coarsely chopped
2 over-ripe bananas, mashed
1/4 medium fresh pineapple, peeled, cored, finely chopped
icing sugar (for dusting)

Preheat oven to 350°F. Line twelve 1/3 cup-capacity non-stick muffin holes with paper baking cups. Sift flour, cinnamon & baking soda into a bowl. Stir in sugar. Make a well in the centre.

Add oil, eggs, pecans, banana & pineapple to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20 to 25 minutes or until a toothpick inserted into 1 cupcake comes out clean.

Remove to a wire rack to cool. Dust with icing sugar. Serve.

Store cupcakes in an airtight container for up to 2 days. Alternatively, place in snap-lock plastic bags and freeze for up to 3 months. Thaw in fridge overnight before serving.

Variation:

You could use chopped walnuts instead of the pecans. Sprinkle with coconut before baking.

Makes 12 cupcakes.

Source
Super Food Ideas - October 2007, Page 21
Recipe by Amanda Lennon

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