That would be a nice touch! I'd keep the cinnamon and add the ginger too.
Cheers,
Susan
From: blindcooks-bounce@xxxxxxxxxxxxx <blindcooks-bounce@xxxxxxxxxxxxx> On
Behalf Of Jonathan Rawlings
Sent: Thursday, June 7, 2018 5:11 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Hummingbird Cupcakes
Sounds good, but I'd sub the cinnamon for ground ginger and/or some candied
or crystalized ginger.
Jon
----- Original Message -----
From: Susan Tabor (Redacted sender <mailto:dmarc-noreply@xxxxxxxxxxxxx>
"souljourner" for DMARC)
To: blindcooks@xxxxxxxxxxxxx <mailto:blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, June 07, 2018 1:27 PM
Subject: [blindcooks] Hummingbird Cupcakes
Hummingbird Cupcakes Recipe
list of 2 items
Prep: 40 min. Bake: 20 min. + cooling
Yield: 24 Servings
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40 PT40M 20 PT20M 60 PT1H
Ingredients
list of 17 items
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons vanilla extract
2 cups mashed ripe bananas
1/2 cup canned crushed pineapple
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup flaked coconut
1 cup chopped walnuts
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
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Directions
list of 4 items
In a large bowl, cream butter and sugar until light and fluffy. Add eggs,
one at a time, beating well after each addition. Beat in vanilla. In a small
bowl,
combine bananas and pineapple.
Combine the flour, baking soda, cinnamon and salt; add to the creamed
mixture alternately with banana mixture, beating well after each addition.
Fold in
coconut and walnuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25
minutes or until a toothpick inserted near the center comes out clean. Cool
for 10
minutes before removing from pans to wire racks to cool completely.
In a small bowl, beat cream cheese and butter until fluffy. Add
confectioners sugar and vanilla; beat until smooth. Frost cupcakes. Yield:
about 2 dozen.
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Nutritional Facts 1 cupcake equals 410 calories, 20 g fat (11 g saturated
fat), 67 mg cholesterol, 230 mg sodium, 56 g carbohydrate, 2 g fiber, 4 g
protein.
Originally published as Hummingbird Cupcakes in
Taste of Home's Cupcake of the Week Newsletter
, p7/5/10
Susans Note: I see no problem substituting pecans or some other nut for
walnuts, if desired.
