Hummingbird Cuppies
Tropically tasty and deliciously fruity, these little cakes are moist and fluffy. A firm family favourite. Hummingbird cuppies are guaranteed to be a table conversation starter
Method
-
1
Preheat the oven to 160°C fan assisted. Place thirty large cupcake cases into muffin tins.
-
2
Sieve together the flour, sugar, bicarbonate of soda, salt and cinnamon (dry ingredients).
-
3
Whisk together the oil, eggs, pineapple, vanilla extract and bananas. Stir in the chopped walnuts. (wet ingredients).
-
4
Add the dry to the wet ingredients, folding in carefully until completely combined. Using an ice cream scoop divide the mixture between the cupcake cases.
-
5
Bake in the preheated oven for twenty minutes until a skewer inserted into the centre of a cake comes out clean. Cool on a wire rack
-
6
To make the topping beat together the cream cheese, softened unsalted butter and the vanilla extract. Gradually beat in the icing sugar to form a stiff but spreadable topping.
Ingredients
-
375g self raising flour
-
375g caster sugar
-
1 tsp bicarbonate of soda
-
1 tsp salt
-
1 tsp ground cinnamon
-
350ml Mellow Yellow Rapeseed Oil
-
3 large free range eggs, lightly beaten
-
220g tin crushed pineapple
-
450g mashed banana
-
1 tsp vanilla extract
-
120g chopped walnuts (don’t chop too finely – it is nice to have a bit of bite to them)
-
For the topping…
-
200g soft cream cheese
-
110g softened unsalted butter
-
1 tsp vanilla extract
-
Gradually beat in 450g–500g icing sugar
