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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sharoar Hossain
[email protected]These cupcakes were a bit too sweet for my taste, but I still enjoyed them.
Ahmed Ali Abdella
[email protected]I love that these cupcakes are made with fresh fruit. It makes them so much more flavorful.
Jobu
[email protected]These cupcakes are a great way to use up leftover bananas and pineapple.
Patrick Hurley
[email protected]I highly recommend these cupcakes. They're delicious, easy to make, and perfect for any occasion.
Essa Rajpoot
[email protected]I've made these cupcakes several times and they always turn out perfect.
Qasir anwar
[email protected]These cupcakes are a bit expensive to make, but they're definitely worth the cost.
Mahabub islam Atik
[email protected]I made these cupcakes for my friends and they all loved them. They said they were the best cupcakes they'd ever had.
Blond Rat
[email protected]These cupcakes are the perfect size for a party. They're not too big and not too small.
Mraq Khan
[email protected]I love the way these cupcakes look. They're so colorful and festive.
Makaih Guthrie
[email protected]These cupcakes are so easy to make, even a beginner baker can do it.
shanaj Shanta
[email protected]I'm not a big fan of pineapple, but I actually really enjoyed these cupcakes. The flavors of the pineapple, banana, and pecans all work together perfectly.
Momen Ta
[email protected]These cupcakes are perfect for any occasion. I've made them for birthdays, baby showers, and even just because.
Stone Junaed
[email protected]I love that these cupcakes are made with fresh fruit. It gives them such a bright and summery flavor.
shayan VLoGs
[email protected]These cupcakes are a bit time-consuming to make, but they're definitely worth the effort. They're so moist and flavorful, and they always impress my guests.
Murtaza Sahito
[email protected]I made these cupcakes gluten-free by using gluten-free flour and they turned out great! My friends and family couldn't tell the difference.
Ijumael Chiruque
[email protected]I'm not a huge fan of cream cheese frosting, but it was actually really good on these cupcakes. It complemented the flavors of the cake perfectly.
Eunice Okoro
[email protected]These cupcakes are the perfect summer treat. They're light and refreshing, with a burst of tropical flavor.
Lavon Handler
[email protected]I love the combination of pineapple, banana, and pecans in these cupcakes. They're so unique and delicious.
bangla deshe
[email protected]I made these cupcakes for my daughter's birthday and she loved them! They were easy to make and turned out beautifully.
Sanskriti Acharya
[email protected]These cupcakes were a hit at my party! They were so moist and flavorful, and the cream cheese frosting was the perfect finishing touch.