Hummingbird Cupcakes
15 ingredients
6 steps
Ingredients
- 1 cup self-raising flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon 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 ounces crushed pineapple canned, drained,, reserve 1 tbsp juice for icing
- toasted flaked coconut to serve
- icing
- 4 ounces cream cheese chopped, at room temperature
- 3 tablespoons butter chopped, at room temperature
- 3/4 cup powdered sugar
Directions
-
1Preheat oven to 350°F. Line a 12-hole muffin pan with paper liners.
-
2Sift flour, cinnamon and baking soda into a large bowl. Stir in coconut, pecans and sugar.
-
3In a small bowl, whisk together oil and eggs and fold into dry ingredients with carrot and pineapple, until combined.
-
4Spoon 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.
-
5Meanwhile, 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.
-
6Spread icing over cakes. Sprinkle with flaked coconut.
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