Day 228 – Hummingbird Cupcakes

16 Mar

So, every once in a while, I feel like a nice, fruity, not-completely-unhealthy cupcake.  You agree?  I’m not saying everyday (cause I LOVE my usual cupcakes), but occasionally.  And these Hummingbird Cupcakes (recipe below from Cake Journal) seem like a good option!  Coconut, pineapple, carrot and passionfruit.  Wait!  Passionfruit?  Well, now that’s just different…

Hummingbird-Cupcake-plain     Mini-Cupcake

The cupcakes are moist and squishy. Very much like a banana muffin. They have lots of fruit/veggie chunks in them to break up the texture, which, to me adds to the muffin-esque quality. They have a nice spice-to-fruit ratio. You get a lot of the cinnamon and the banana, with some sweetness from the coconut and pineapple.

Passionfruit-Frosting

The frosting is extremely creamy and soft. It pipes really well, it’s just soft when you eat it. It’s got a very buttery flavor, with a wonderful punch from the passionfruit. Very different. Very tasty.

Hummingbird-Cupcake     Mini-Hummingbird

Together they have a very light, fruity taste. Surprisingly light and fluffy. These would be a great breakfast or brunch cupcake! Like a frosted muffin, but better.

Hummingbird-Cupcake-top     Mini-Hummingbird-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 3.5 (not hard, just a lot of mashing, peeling, grating, etc.)
  • TOTAL: 19

RECIPE

Hummingbird Cupcakes (recipe from Cake Journal)

Cupcakes:

  • 2 cups plain flour
  • 1 1/2 cups sugar
  • 2 teaspoons bicarbomate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 cup vegetable or canola oil
  • 1/2 cup apple sauce
  • 3 eggs, lightly beaten
  • 2 teaspoons vanilla essence
  • 2 mashed bananas (medium size)
  • 1 grated carrot
  • 1 cup desiccated coconut or sweetened shredded coconut
  • 3/4 cup canned pineapple chunks or rings drained, cut into small pieces

Cream cheese icing:

  • 250 g cream cheese room temp
  • 100 g butter room temp
  • 120g icing sugar sifted
  • Juice of 2 passionfruit
  • Shredded fresh coconut topping

For directions visit Cake Journal.

*Tomorrow: Chocolate Stout Cupcakes*

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