Hummingbird Cupcakes

15 ingredients
6 steps

Ingredients

  • 1 cup self-raising flour
  • 1 tsp ground cinnamon
  • 1/4 tsp baking soda
  • 1/2 cup shredded coconut
  • 1 cup chopped pecans
  • 1 1/2 cups brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 cup grated carrot
  • 7 oz canned crushed pineapple, drained, (reserve 1 tbsp juice for icing)
  • None None toasted flaked coconut, to serve
  • None None Icing
  • 4 oz cream cheese, chopped, at room temperature
  • 3 tbsp butter, chopped, at room temperature
  • 3/4 cup powdered sugar

Directions

  1. 1
    Preheat oven to 350°F. Line a 12-hole muffin pan with paper liners.
  2. 2
    Sift flour, cinnamon and baking soda into a large bowl. Stir in coconut, pecans and sugar.
  3. 3
    In a small bowl, whisk together oil and eggs and fold into dry ingredients with carrot and pineapple, until combined.
  4. 4
    Spoon mixture into paper liners until two-thirds full. Bake 20-25 minutes, or until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely.
  5. 5
    Meanwhile, to make icing, in a small bowl, using an electric mixer, beat cream cheese and butter together until creamy. Gradually beat in powdered sugar and reserved pineapple juice, until smooth.
  6. 6
    Spread icing over cakes. Sprinkle with flaked coconut.

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