Hummingbird Cupcakes

Looking back at my posts, I realised it has been some time since I last posted what I have baked. Yes, I'm still baking every weekend-or at least I try to. I made these hummingbird cupcakes recently. These cupcakes contained banana and crushed pineapple pieces which I think it is a fantastic combination. Very tropical and moist. Although the recipe did not come with frosting notes, I deliberately used cream cheese as I believe that the combination will be tasteful.

So anyway, give it a go. It's pretty healthy as well given the use of olive oil. I made 12 cupcakes and 14 tiny patty cakes from this recipe.


Hummingbird Cupcakes
makes 24 cupcakes
3 cups flour
2 cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
3/4 cup vegetable oil/olive oil
1-1/2 tsp vanilla
1 8oz can crushed pineapple, with liquid
2 mashed bananas
1 cup coursely chopped pecans

1. Mix flour, sugar, baking soda, cinnamon, salt with a whisk in a good sized bowl.
2. Beat eggs.
3. Add oil and vanilla to beaten eggs and mix until somewhat combined.
4. Add egg/oil/vanilla mixture to flour/sugar/baking soda/cinnamon/salt mixture.
5. Mix together pineapple, bananas, pecans until combined.
6. Add to the rest of ingredients and stir to combine.