Cupcakes "Hummingbird"
Votes: 1
Time: 2 hours 35 minutes
Complexity: average
Quantity: 24 cupcakes
Complexity: average
Quantity: 24 cupcakes
These cupcakes, inspired by the popular southern American Hummingbird cake, first created in Jamaica, feature bananas, pineapple, pecans, and spices. A cream cheese frosting topping and caramelized banana slices accentuate the dessert's refreshing fruity and nutty flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup chopped pecans
- 2 1/2 cups very ripe sliced bananas (about 3) plus 1 firm banana for garnish
- 1/2 cup finely chopped fresh pineapple
- 2 and 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp fine salt
- 3 large eggs at room temperature
- 1 3/4 cups granulated sugar, plus more for banana garnish
- 3/4 cup vegetable oil
- 450 gr. cream cheese room temperature
- 165 g butter at room temperature, diced
- 1 tbsp finely grated lemon zest (1 lemon)
- 1 tsp vanilla extract
- 2 cups powdered sugar
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Recipes with similar ingredients: pecans, bananas, Pineapple, flour, nutmeg, ground ginger, eggs, sugar, curd cheese, butter, lemon zest, vanilla extract, powdered sugar, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 180°C (350°F). Line two standard 12-cup cupcake tins with paper liners. In a small bowl, toss the pecans, banana chunks, and pineapple with 1/2 cup flour. Combine the remaining 2 1/4 cups flour, baking soda, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- Beat the eggs and granulated sugar in a large bowl with a mixer until thick and fluffy, about 5 minutes. While beating, slowly and gradually add the vegetable oil to the egg mixture. Add the dry ingredients to the wet ingredients, then gently fold them together to form a batter. Gently fold in the nut mixture.
- Spoon the batter into the cupcake tins, filling them about 3/4 full. Bake for 30-40 minutes, until the cupcakes are firm to the touch and a toothpick inserted into the cupcake comes out clean. Cool the cupcakes in the tins on a wire rack; when cool enough, remove them from the tins. Cool completely on a wire rack.
- For the cream: In a large bowl, beat the cream cheese and butter with a mixer until smooth and fluffy. Gradually whisk in the lemon zest and vanilla extract. Sift the powdered sugar into the cream cheese and butter mixture and beat until smooth. Refrigerate until firm, about 20 minutes.
- Spread the frosting evenly between the cupcakes. To do this, transfer the frosting to a large plastic bag or pastry bag and snip off the corner. Pipe about a spoonful of frosting onto each cupcake and spread it with the back of a spoon or spatula, creating large swirls.
- Slice the remaining firm banana into thin slices and place on a baking sheet lined with a silicone baking mat. Sprinkle each banana slice with granulated sugar and, using a blowtorch, caramelize the sugar over a low flame. Alternatively, place the baking sheet under the broiler at a low temperature until the sugar caramelizes. Using a small offset spatula, drop the caramelized bananas onto the top of each cupcake.
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