hummingbird cupcakes with pistachio cream cheese frosting

Ingredients:

3 cups all-purpose flour, plus more for pan
1 teaspoon baking soda
1 teaspoon ground cinnamon (powder)
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs
2 cups mashed ripe banana (about 3 large)
1 can crushed pineapple, drained
1 cup chopped macadamia nuts
1 cup unsweetened desiccated coconut

Pistachio Cream Cheese Frosting Cream Cheese Frosting:

2 cups chopped pistachio nuts

1.5 tubs of cream cheese, softened

1/2 cup butter, softened

2 pistachio essence (available at Pick n Pay and all good retail stores)

1 teaspoons vanilla essence or 1 pod vanilla (the latter adds intensity to the flavour)

5-1/2 to 6 cups powdered icing sugar

Half a pack of Moirs Milk Tart Instant Pudding.

Directions:

Whip together the cream cheese, butter and vanilla until creamy. If piping on frosting, add milk tart instant pudding, finely chopped pistachio nuts and pistachio essence into the cream cheese mixture. Gradually beat in dry pudding/pistachio mix and powdered sugar until frosting reaches spread or piping consistency. Make about 3-1/2 cups

Dried hibiscus flowers (I use fresh frangipanis)

Directions for baking:

Preheat oven to 350 degrees.with rack in center. Line cupcake pan with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.

In a medium bowl, stir together banana, pineapple, walnuts, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.

Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 28 minutes.

Transfer to a wire rack to cool completely. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with dried flowers, if desired.

Serve at room temperature with love 🙂

xo

mj

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s