Hummingbird Cupcakes with Brown Sugar Cream Cheese Frosting

Prep & Cook

25 Minutes

Serves

Difficulty

Easy

Ingredients

Cupcakes:

1/4 fresh ripe pineapple, peeled, cored, coarsely chopped

1 1/4 cups plain flour

1/2 tsp bicarbonate soda

1/2 tsp ground cinnamon

1/2 tsp sea salt flakes

1/3 cup finely chopped pecans

1/2 cup caster sugar

1/3 cup packed light brown sugar

2 large eggs

3/4 tsp pure vanilla extract

2 bananas

1/4 cup canola oil

Frosting:

3/4 cup packed light brown sugar

One 225g package cream cheese, softened

45g unsalted butter, softened

1/2 tsp pure vanilla extract

3 tbsp sweetened shredded coconut, toasted

Description

Serves: 12

Prep Time: 20 minutes plus 30 minutes chilling time

Cook Time: 25 Minutes

Make-Ahead: Frosted cupcakes can be made up to 2 days ahead, stored airtight and refrigerated. Serve cold or at room temperature.

Method

To makecupcakes:

Preheat oven to 175°C (155°C fan-forced). Line 12 standard-size muffin cups with paper liners.

Place pineapple in the Prep Master Mini and pulse until it is mostly crushed and some small chunks remain. Reserve 1/3 cup of crushed pineapple, and save any remaining pineapple for another use.

Wipe out bowl of Prep Master Mini. Add bananas and pulse until mashed. Reserve 3/4 cup mashed banana and save any remaining banana for another use.

In bowl, whisk flour, bicarbonate soda, cinnamon, and salt to blend. Stir in pecans. In a large bowl, whisk caster sugar, brown sugar, eggs, and vanilla until smooth. Whisk in reserved 1/3 cup crushed pineapple, 3/4 cup banana, and oil. Whisk in flour mixture just until blended.

Divide batter among prepared muffin cups, using about 1/4 cup batter for each cupcake. Bake for 20 to 22 minutes, or until tooth pick inserted in centre of cupcake comes out with few moist crumbs attached. Transfer pan to rack and cool for 10 minutes, then transfer cupcakes to rack and cool completely.

To makefrosting and serve:

In bowl of the Prep Master Mini, add sugar, cream cheese, butter, and vanilla. Pulse until smooth and fluffy.  

Spread frosting over cupcakes and sprinkle with coconut.

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