How to Make Hummingbird Cupcakes and Pineapple Flowers - Hummingbird Cake Recipe

A classic southern treat of hummingbird cake with fresh fruits and toasted nuts, all topped off with a billowy mound of cream cheese frosting and an edible pineapple flower crown.

Ingredients:
1 1/2 c unbleached flour
1/2 ts baking soda
1/4 ts fine salt
1 c ripe mashed banana
1/2 ts cinnamon
1/4 ts nutmeg
1 c brown sugar
1/2 c drained crushed pineapple
1/2 c oil {veggie, canola, grape seed, coconut}
1 room temperature egg
1 ts pure vanilla extract
1/2 c toasted chopped pecans
Cream Cheese Frosting:
16 oz soft cream cheese
2-3 c *sifted* confectioners sugar
1 ts pure vanilla
1 tb heavy cream {optional}
ts fine salt
Pineapple Flowers:
1 ripe thinly sliced pineapple

Instructions
In the first bowl, sift together the flour, baking soda, and salt.
In the second bowl, combine the banana, spices, and brown sugar. Allow this to sit for 5-10 minutes and add the pineapple, oil, egg, and vanilla. Mix well.
Toss the pecans into the first bowl.
Slowly mix the first and second bowl together until just combined. Do not over mix.
Fill vessels and bake at 350 for 15-17 minutes.
For the frosting, whip everything together until fluffy.
For the flowers, peel the pineapple and extract any visible blemishes. Slice it as thinly as you can. Sprinkle with just a touch of salt on each side and allow it to weep out any excess moisture for 15 minutes. Thoroughly blot each slice and brush off any remaining salt and lay on a single layer to dry out in the oven at 250 for at least an hour, flipping halfway.
To set, dry each warm pliable slice into a muffin tin.

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