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Hummingbird Cupcakes

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In this mini version from Georgetown Cupcake founders, Katherine Kallinis and Sophie LaMontagne, cupcakes baked with banana, pineapple, and pecan are topped with classic vanilla cream cheese frosting.

Source: The Martha Stewart Show, February 2011
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  • amkam
    31 JAN, 2013
    This recipe was great! Only change I made was to use two bananas.
    Reply
  • chrisohio
    13 MAR, 2011
    I forgot to say that I only used 2 bananas chrisohio
    Reply
  • chrisohio
    9 MAR, 2011
    I made these with reg.butter and added coconut and they were delish. chris ohio
    Reply
  • MS10696343
    1 MAR, 2011
    I was at the show and tasted these cupcakes. They were delicious-sweet, light and moist. This recipe did not work though. I am a seasoned baker but I can't figure out what's wrong with this recipe. The butter leached out and soaked the cupcake papers (I didn't melt it, I used it softened). The cupcakes were dense (I did not overmix and my baking powder was fresh). I think the banana and pineapple parts need finessing perhaps. Anyone make these yet?
    Reply
  • MS10696343
    1 MAR, 2011
    I was at the show and tasted these cupcakes. They were delicious-sweet, light and moist. This recipe did not work though. I am a seasoned baker but I can't figure out what's wrong with this recipe. The butter leached out and soaked the cupcake papers (I didn't melt it, I used it softened). The cupcakes were dense (I did not overmix and my baking powder was fresh). I think the banana and pineapple parts need finessing perhaps. Anyone make these yet?
    Reply
  • laceteddie
    23 FEB, 2011
    I can't believe Martha didn't note the omission of coconut from this recipe. I have been making hummingbird cake for years because my family is crazy for it. I guess with the frosting it might have been too sweet. Personally to buy something identified as a hummingbird cake, I would have been disappointed by the absence of coconut. I was also amused by Martha's question about the significance of the hummingbird name, since her recipe is the quintessential one for this cake!!
    Reply
  • oldblueeyes
    21 FEB, 2011
    OMG I love this episode! ! I have used that butter before. Awesome flavor. We make cupcakes on shirts http://www.pettiskirtstyle.com/cupcakeshirt.htm
    Reply
  • judithelaine
    18 FEB, 2011
    I think I heard European butter like Plugra (brand) which is higher in butterfat than American.
    Reply
  • E17
    18 FEB, 2011
    She said PLUGRA butter. Great for baking.
    Reply
  • dstilmann
    17 FEB, 2011
    She says stick butter.
    Reply

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