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Hummingbird Cupcake


Makes 12
Ingredients
125g flour
1 tsp baking powder
1/2 tsp cinnamon
150g caster sugar
120ml sunflower oil
2 large eggs
2 medium bananas, fork mashed
1 1/2 tbsp grated orange zest
1 medium carrot, shreeded
1 small tin pineapple, drained
60g desiccated coconut

For frosting
115g butter, room temperature
325g icing sugar, sifted
2 tbsp freshly squeezed orange juice
2 tbsp orange marmalade

Method:
Pre-heat oven to 180º. Prepare muffin pan.
In a medium bowl, sift flour, baking powder and cinnamon. In a large bowl, cream the sugar and oil with an electric mixer until light and fluffy. Beat in the eggs slowly, then stir in the dry ingredients in 3 batched.
Add the rest of the ingredients and mix to combine.
Spoon the batter in the prepared tin and bake for around 25 minutes.
Remove pan from the oven and cool for 5 minutes before transferring to a cooling rack.

Frosting
beat butter in a bowl, then add the other ingredients and mix to combine

PS.: I'm not convinced about this frosting.

Store unfrosted in an airtight container for up to 3 days or freeze it for up to 3 months.

Vic Lic

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