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Hummingbird cupcakes
Hummingbird cupcakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Irresistible cupcakes featuring pineapple, bananas, and pecans.
Ingredients:
  • 375.00 ml plain flour
  • 1.25 gm ground cinnamon
  • 1.25 gm bicarbonate of soda
  • 135.00 gm firmly-packed brown sugar
  • 172.50 gm vegetable oil
  • 3 eggs, lightly beaten
  • 125.00 ml pecan nuts, coarsely chopped
  • 300g banana
  • 150g pineapple
  • icing sugar mixture, to serve
Instructions:
  • Preheat your oven to 180°C. Line twelve 1/3 cup non-stick muffin holes with paper cases. In a bowl, sift together flour, cinnamon, and bicarbonate of soda, then stir in sugar, creating a well in the center.
  • Combine oil, eggs, pecans, banana, and pineapple with the flour mixture, stirring until well combined. Divide the mixture among paper cases and bake for 20 to 25 minutes, or until a skewer inserted into a cupcake comes out clean.
  • Transfer to a wire rack to cool, then sprinkle with icing sugar before serving.

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