It’s time for another virtual party! If you missed the other parties, a virtual party is when a group of blogger friends choose a day to write about a recipe that we would have brought to a real-life get together. And, the only thing keeping us from a real-life party is that we live far apart from one another.
Today, Kelsey is hosting a shower for Amy, from Sing for Your Supper, as she is expecting her first baby – it’s a girl! Amy’s blog has been one of my favorites for a few years now. She is an opera singer who resides in Texas, and seems like a gal that I would hang out with all-of-the-time if we lived nearby. Because she lives in the south and because she is a singer, I chose to make this traditional southern cake, Hummingbird Cupcakes. Get it? Humming, a form of singing? 😉
Moist, sweet and carrot cake-like is the first description that came to mind when I took my first bite. Minus the actual carrots, of course. Ben especially liked these, which didn’t surprise me because carrot cake is his favorite. Judah ate two of these in one setting – I was in an especially good mood that day for letting him, I guess. I even had one for breakfast!
If you choose to top these with the dried pineapple flowers, they create such a lovely (and girly!) presentation for any special event, or maybe a Mother’s Day gift. In fact, a friend of mine is considering having these served at her wedding, which I think is a fabulous idea and very fitting with her particular theme. Alternatively, you can dress them down by eliminating the flower and instead topping with only the frosting, and maybe additional pecans. (Do you say, “pee-CAN” or “PEE-can” or “peh-CAHN”?)
I’m only including the recipe for the cake and frosting, and will let you visit Annie’s blog (who is also participating in the shower today) for detailed instructions on how to make the dried pineapple flowers. No sense in me redoing what she has already perfectly done.
- 2 cups flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 11 Tablespoons unsalted butter, melted and cooled
- 1 1/4 teaspoon vanilla extract
- 1 1/3 cups sugar
- 2 large eggs
- 1 1/3 cups mashed ripe banana
- 2/3 cup crushed pineapple, drained
- 1 cup pecans, toasted and finely chopped (optional)
- 2/3 cup shredded coconut (sweetened or unsweetened is fine)
- 8 ounces cream cheese
- 5 tablespoons unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups confectioners' sugar
- dried pineapple flowers, for topping (optional)
Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside. In another large bowl, beat together the butter, vanilla and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the mashed banana. With the mixer on low speed, add the dry ingredients and mix until just wet. Fold in the pineapple, nuts (optional), and coconut with a spatula or wooden spoon until evenly mixed.
Divide the batter evenly between the prepared liners, filling each about three-quarters full. Bake for 20 to 22 minutes, until passes the toothpick test. Let cool in the pans for 5-10 minutes, then transfer to a wire rack to cool completely.
Combine the cream cheese and butter in the bowl of an electric mixer, fitted with the paddle attachment. Beat on medium-high speed until smooth, about 2 to 3 minutes. Stir in the vanilla and then turn the mixer to low. Gradually beat in the confectioners' sugar until fully incorporated, then increase the speed to medium-high. Beat until smooth. Frost cooled cupcakes as desired, then top with optional pineapple flowers.