Mini Hummingbird Cupcakes Recipe

Mini Hummingbird Cupcakes Recipe by: Paula Deen
Ingredients: 72 miniature cupcakes
3 cups all purpose flour
2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground ginger
1 cup vegetable oil
½ cup buttermilk
3 large eggs
1 teaspoon vanilla extract
1 ¼ cps mashed bananas
1 (8 ounce) can crushed pineapple, drained
1 cup chopped pecans
Cream Cheese Frosting (Recipe follow)
Garnish: chopped pecans

Procedures:
  • Preheat oven to 350 degree. Line 72 cups of miniatur emuffin pans with paper liners.
  • In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and ginger. Add oil buttermilk, eggs and vanilla, and beat at medium speed with mixer until mixture is smooth. Stir in bananas. Pineapple, and pecans. Spoon batter evenly into prepared muffin cups
  • Bake for 11 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Spread cream Cheese Frosting over cupcakes. Garnish with chopped pecans, if desired.
Cream Cheese Forsting
Ingredients: Makes 5 cups
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 tablespoon vanilla extract
5 cups confectioners sugar

Procedures:
In a alrge bowl, beat cream cheese, buter, and vanilla at medium speed with a mixer until creamy. Gradually add confectioners sugar. Beatint until smooth. End.
Mini Hummingbird Cupcakes Recipe

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