Name: Hummingbird cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 1
Ingredients: 500.00 ml plain flour; 150.00 gm self-raising flour; 1.25 gm mixed spice; 2.50 gm bicarbonate of soda; 180.00 gm firmly packed brown sugar; 42.50 gm desiccated coconut; 3 eggs, lightly beaten; 230.00 gm vegetable oil; 4.40 gm vanilla essence; 450g can crushed pineapple, drained; 130.00 gm mashed banana; Icing sugar mixture, for dusting

Hummingbird cupcakes

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Prep Time:
30 minutes

Cook Time:
25 minutes

Total Time:
55 minutes

Bake more of these irresistible Hummingbird cupcakes, they vanish in a flash!

Ingredients:

500.00 ml plain flour
150.00 gm self-raising flour
1.25 gm mixed spice
2.50 gm bicarbonate of soda
180.00 gm firmly packed brown sugar
42.50 gm desiccated coconut
3 eggs, lightly beaten
230.00 gm vegetable oil
4.40 gm vanilla essence
450g can crushed pineapple, drained
130.00 gm mashed banana
Icing sugar mixture, for dusting

Instructions:

Preheat your oven to 180°C/160°C fan-forced, and prepare a 12-hole muffin pan with paper cases.
Combine the flours, mixed spice, and bicarbonate of soda in a bowl. Add sugar and coconut, then mix well.
In a bowl, mix together eggs, oil, vanilla, pineapple, and banana. Then, add the egg mixture to the flour mixture and stir until well combined.
Transfer the mixture into the pan. Bake for 20-25 minutes or until a skewer inserted in the center comes out clean. Let it cool in the pan for 5 minutes, then transfer onto a wire rack to cool. Dust with icing sugar before serving.

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