Hummingbird Cupcakes

Ingredients

• 1 3/4 cups (265g) self-raising flour
• 1 cup (200g) brown sugar
• 1/2 cup (45g) desiccated coconut
• 1/2 cup (55g) coarsely chopped walnuts
• 1 tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 440g can crushed pineapple, drained
• 2 large over-ripe bananas, mashed
• 2 eggs, lightly whisked
• 3/4 cup (185ml) sunfl ower or vegetable oil
• Flaked coconut, to decorate

• Passionfruit icing

• 250g cream cheese
• 100g butter, softened
• 1 1/2 cups (230g) icing sugar mixture
• 2 passionfruit

Method

1. Preheat oven to 160°C. Place 12 x 1-cup (250ml) capacity paper cases on oven tray.
2. Combine the flour, sugar, coconut, walnuts, bicarbonate of soda, cinnamon and cardamom in a large bowl. Add the pineapple, banana, eggs and oil and stir until mixture is just combined.
3. Spoon mixture evenly among the prepared cases. Bake in preheated oven for 30 minutes or until a skewer inserted in the centres comes out clean. Set aside on tray to cool completely.
4. To make the passionfruit icing, use an electric mixer to beat the cream cheese and butter until smooth. Add the icing sugar and passionfruit and beat until just combined. Spread onto the top of each cake and sprinkle with shredded coconut.

Notes

• 
  Tip: It's best to use an oil with little flavour, such as sunflower. Olive oil's strong taste would overpower the sweetness of this cake.

Ingredients

• 1 1/2 cups plain flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon bicarbonate of soda
• 3/4 cup firmly-packed brown sugar
• 3/4 cup vegetable oil
• 3 eggs, lightly beaten
• 1/2 cup pecan nuts, coarsely chopped
• 2 (300g) bananas, mashed
• 1/4 (150g) medium fresh pineapple,
• peeled, cored, finely chopped (see note)
• icing sugar mixture, to serve

Method

1. Preheat oven to 180°C. Line twelve 1/3 cup-capacity non-stick muffin holes with paper cases. Sift flour, cinnamon and bicarbonate of soda into a bowl. Stir in sugar. Make a well in the centre.
2. Add oil, eggs, pecans, banana and pineapple to flour mixture. Stir to combine. Divide mixture between paper cases. Bake for 20 to 25 minutes or until a skewer inserted into 1 cupcake comes out clean.
3. Remove to a wire rack to cool. Dust with icing sugar. Serve.

Notes

• 
  You could also use 80g pre-cut fresh pineapple. Store cupcakes in an airtight container for up to 2 days. Alternatively, place in snap-lock plastic bags and freeze for up to 3 months. Thaw in fridge overnight before serving.
  

  Variation

  You could use chopped walnuts instead of the pecans. Sprinkle with coconut before baking.

Ingredients

• 2 cups plain flour
• 1 cup self-raising flour
• 1/2 teaspoon mixed spice
• 1 teaspoon bicarbonate of soda
• 1 cup firmly packed brown sugar
• 1/2 cup desiccated coconut
• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 teaspoon vanilla essence
• 450g can crushed pineapple, drained
• 1/2 cup mashed banana
• Icing sugar mixture, for dusting

Method

1. Preheat oven to 180°C/160°C fanforced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Sift flours, mixed spice and bicarbonate of soda into a bowl. Stir in sugar and coconut.
3. Combine eggs, oil, vanilla, pineapple and banana in a bowl. Add egg mixture to flour mixture. Stir to combine.
4. Spoon mixture into prepared pan. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 cake comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool. Serve dusted with icing sugar.