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April 16, 2013

Hummingbird (Cup)Cakes

Hummingbird (Cup)Cakes
My friend Sarah shared her Hummingbird Cake recipe with me so I decided to try it for Easter.
Instead of a cake, though, I made cupcakes.
They were delicious and really moist.
Along with a gorgeous carrot cake and a cheese cake, we had great Easter desserts.
Mix together oil, sugar, eggs, and vanilla.  Then add in baking soda, cinnamon, flour and salt.
Finally, stir in diced bananas, crushed pineapple with its juice, coconut, and chopped pecans.

Combine well.  This recipe makes either 3 cake layers or 36 cupcakes.

The layers should cook for 25 minutes at 350*.  I cooked the cupcakes for about 18 minutes.

We made cream cheese frosting by beating cream cheese and butter together, then adding powdered sugar and vanilla.
Brennan frosted the cupcakes for me which was a big help.
So yummy!

Double click to print as a 5x7 recipe card.


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