Sunday, April 14, 2013

Humming Bird Cup Cakes

I have always heart people talk about how good this Hummingbird cake was. I never got a chance to try it or make it until Easer.  I decided to make some cup cakes with the batter.

This recipe is so easy.  Once you have all the ingredients placed out in order per the recipe.  Separate the first five ingredients in one area and the next five ingredients in another area.  Combine the first five the add the second five then hand mix.  It's that easy.

3 cups all-purpose flour
2 cups sugar 
      1 teaspoon baking soda
       1 teaspoon table salt
1 teaspoon ground cinnamon 
      2 cups diced ripe bananas (about 3 medium)
3 large eggs, beaten
      1 cup chopped toasted pecans
1 cup vegetable oil
      1 (8-oz.) can crushed pineapple, undrained
2 teaspoons vanilla extract

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans or it makes two and 1/2 dozen cupcakes.
 2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

The butter cream icing is so delicious.  It is called Brown Butter Cream Icing.

1 cup butter
      1 (16-oz.) package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract


    1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 8 to 10 minutes or until butter begins to turn golden brown. Remove pan immediately from heat, and pour butter into a small bowl. Cover and chill 1 hour or until butter is cool and begins to solidify.

  2. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar alternately with milk, beginning and ending with sugar. Beat at low speed until well blended after each addition. Stir in vanilla.

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