Breville Test Kitchen

Classic Hummingbird Cupcakes

Name: Classic Hummingbird Cupcakes
Cook time: 1500 s
Total time: 9000 s
Yield: Makes 12
Ingredients: 7 oz mashed overripe banana; 1 x 15 oz can crushed pineapple in juice - well drained; 1 tsp vanilla extract; 1 cup (7 oz) turbinado raw sugar; ½ cup (1½ oz) unsweetened shredded coconut - plus extra for garnish; ¾ cup (6 fl oz) vegetable oil; 2 large eggs; ¼ tsp kosher salt; 1½ cups (8 oz) all-purpose flour; 2 tsp baking powder; 1 tsp ground cinnamon; 4 oz unsalted butter - chopped, at room temperature; 1¾ cups (8½ oz) powdered sugar; 4 oz cream cheese - chopped, at room temperature; 1 tsp finely grated lime zest - plus extra for garnish; 1 tsp fresh lime juice

These sweet little cupcakes are a take on an American favorite. Originally from Jamaica, the recipe for the hummingbird cake landed in America in a press kit in a bid to attract more tourists. Banana, pineapple and coconut are the hallmark ingredients, finished off with a silky cream cheese frosting.

2 hrs 30 mins total time

25 mins active time

Easy

Makes 12

Ingredients

Measurements:

7 oz mashed overripe banana
1 x 15 oz can crushed pineapple in juice
well drained
1 tsp vanilla extract
1 cup (7 oz) turbinado raw sugar
½ cup (1½ oz) unsweetened shredded coconut
plus extra for garnish
¾ cup (6 fl oz) vegetable oil
2 large eggs
¼ tsp kosher salt
1½ cups (8 oz) all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon

For the frosting

4 oz unsalted butter
chopped, at room temperature
1¾ cups (8½ oz) powdered sugar
4 oz cream cheese
chopped, at room temperature
1 tsp finely grated lime zest
plus extra for garnish
1 tsp fresh lime juice

Instructions

1Place the banana, pineapple, vanilla, sugar, coconut, oil, eggs and salt in a bowl and whisk to combine.
2Sift the flour, baking powder and cinnamon over the wet ingredients and mix together.
3Insert the wire rack into position 6. Set the oven to Bake, Convection, 325°F, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Line a standard 12-cup muffin pan with paper liners. Divide the batter evenly among the liners.
5Once preheated, place in the oven and cook for 35 minutes.
6The cupcakes are ready when a skewer inserted into the center comes out clean. If not, cook them a little longer.
Tip: Don’t insert the skewer into any of the cracks as this will give an inaccurate reading.
7Stand in the pan for 5 minutes, then transfer to a wire rack to cool.
8Beat the butter and sugar until light and fluffy. Add the cream cheese and continue beating until fluffy. Add the lime zest and juice and beat to combine.
9Spread the cupcakes with frosting and top with coconut and lime zest.