Hummingbird Cupcakes 1
Martha makes hummingbird cupcakes for her mother, Mrs. Kostyra. Part 1.
Hummingbird Cupcakes
Watch the Video
Hummingbird Cupcakes 1
Martha makes hummingbird cupcakes for her mother, Mrs. Kostyra. Part 1.
Watch the Video
Hummingbird Cupcakes 2
Martha makes hummingbird cupcakes for her mother, Mrs. Kostyra. Part 2.
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The Martha Stewart Show, June 2003
- Yield Makes 24 cupcakes
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Ingredients
- 3 cups all-purpose flour, plus more for pan
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 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 (8 ounces) crushed pineapple, drained
- 1 cup chopped walnuts or pecans
- 1 cup unsweetened desiccated coconut
- Cream Cheese Frosting Cream Cheese Frosting
- Dried Pineapple Flowers
Directions
- 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 pineapple flowers, if desired. Serve at room temperature.
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These cupcakes were AMAZING! They were super duper moist without being fragile. The flavor tastes mostly like banana, but you can still taste the pineapple and coconut if you pay attention. They were definitely one of the best cupcakes I have ever made!
Instead of making cupcakes, I just made a 2 layer cake. It turned out great. Everybody in my family loved it. Instead of dried pineapple flowers, I topped my cake with walnuts. Delish!
I made these for a birthday dinner for 2 of my good friends. I too had difficulty with the dried pineapple flowers so I topped each with a pansey flower. They looked great! I tiered 2 glass cake plates with doilies....they were a hit!
These cupcakes are the best! I made them for my family 3 days ago and they're already gone! And don't skip the cream-cheese icing...it's a must.
I made them with and without the coconut and they were fabulous either way. I had trouble making the pineapple shape so I just rolled it to look like a rose.
I made the Cake version of this cupcake twice, but both times I had problems making the Pineapple dried out slices. I tried making them thiner, thicker, hotter setting or lower etc. but didn't succeed very well.
Any one have any hints?
i LOVED these. Due to an error in shopping, i made one batch with pineapple tidbits and the pieces were delightful! i recommend pecans (walnuts are the other choice given) since they capture the tropical feel in a lovely way. i may reduce the butter a wee bit in future by substituting unsweetened applesauce; that works well in most recipes. These are lovely and moist when baked and DELICIOUS! They comprised 48 of the 100 cupcakes i made for my Grandma's 100th!
Will it still taste good without the unsweetened desiccated coconut ? Im allergic to coconut =)
my aunt really love this!