Hummingbird Cupcakes With Marmalade Frosting Recipes

HUMMINGBIRD CUPCAKES WITH MARMALADE FROSTING

Steps:

• Preheat oven to 350°; place 12 paper baking cups in a muffin tin.
• In a bowl, sift flour, baking powder, and cinnamon.
• In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
• Beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
• Add in the rest of the ingredients; stir until combined.
• Spoon the batter into the cups; bake for 20-25 minutes or until test done.
• Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
• Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
• Smear the frosting onto the cupcakes.
• **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.

HUMMINGBIRD CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In a small bowl, combine bananas and pineapple., Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with banana mixture, beating well after each addition. Fold in coconut and walnuts., Fill 24 paper-lined muffin cups about two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool the cupcakes for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes.