Hummingbird Cupcakes

with Pineapple Flowers

🍍 Hummingbird Cake is a cake made famous in America when the recipe was published in the 1978 issue of Southern Living and the recipe went on to become that magazine’s most requested. The recipe was submitted by Mrs. L.H. Wiggins, although historians believe the recipe originally came from Jamaica. The cake there was known as Dr. Bird Cake and in 1969 Jamaica Airlines held press parties in New York and Miami to promote Jamaica as a travel destination. It was at these parties that they served a tropical cake with bananas and pineapple. The bananas were mashed, the pineapple crushed and the cake was baked in a tube pan. It was Mrs. L.H. Wiggins that adapted the recipe by baking it as a layer cake and topping it with cream cheese frosting. This cake is rich, moist and undoubtedly delicious and it never ever lasts very long!

🍍🍍🍍 The dried pineapple flowers are a beautiful way to serve this cake, whether you decide to make one whole cake or individual cupcakes like I did. You do need a bit of patience to make them, and if you own a dehydrator – I believe it will be easier. I don’t own one and so I spent the evening drying the pineapple slices in the oven. I decided to colour the flowers using petal dusts* and I also used edible gold lustre dust to create a gold version. 🍍🍍🍍

http://tonibrancatisano.com/index.php/2018/11/28/hummingbird-cupcakes-with-dried-pineapple-flowers/

🍍🍍🍍 Hummingbird Cupcakes 450g can pineapple slices in syrup 60ml pineapple syrup (from can) 150g plain flour 75g self-raising flour 1/2 teaspoon bicarbonate of soda 1/2 teaspoon ground cinnamon 1/2 teaspoon gournd ginger 200g soft dark brown sugar 45g dessicated coconut 2 ripe bananas, mashed 2 eggs 180ml vegetable oil 110g pecans, roughly chopped (or walnuts) 🍍🍍🍍

Cream Cheese Frosting 🍍60g cream cheese 🍍30g butter 🍍1 teaspoon vanilla extract 🍍240g icing sugar

To make the cupcakes, preheat oven to 180Β°C. Line 2 12 capacity cupcake tins with cupcake cases Drain the pineapple, and reserve 60ml of the syrup. Cut the pineapple rings into small pieces. Sift the flours, bicarbonate of soda, spices and sugar into the bowl of an electric mixer. Add the pineapple and reserved syrup. Add the coconut, banana and eggs and mix well. Next add the oil. Mix until all ingredients are incorporated well. Stir in the roughly chopped pecan nuts. Transfer the cake batter into a jug and pour into the cupcake cases, 3/4 full. Bake for 25 minutes or unti the cupcakes are well risen, golden brown and an inserted toothpick is clean. Carefully transfer the cupcakes onto a cake rack and allow to cool completely. To make the Cream Cheese Frosting, beat the cream cheese, butter and vanilla extract in a bowl until light and fluffy. Add the icing sugar and continue beating until all is incorporated. Use a piping bag to pipe a small dollop of frosting on top of each cupcake. Decorate with a dried pineapple flower. * I used β€˜petal dusts’ to colour my dried pineapple flowers. Petal Dusts are used by cake decorators to colour petals and leaves when making sugarpaste flowers.

Mini Version in Silver

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