Hummingbird Cupcakes

Hummingbird Cake is apparently a classic cake in the South. Having been a Texan until 10 years ago I had never even heard of it before I was watching a show on tailgating. The original recipe came from a 1999 issue of Southern Living magazine. I got this off the internet and then tweaked the recipe a lot. It originally called for 2 cups of sugar which is way too much considering it also has crushed pineapple in it. Most recipes can easily have the sugar reduced by at least a third with no ill effects. Another trick to lowering sugar is the addition of cinnamon which makes things seem sweeter than they are. This recipe already called for cinnamon but you could use this trick with other baked goods.  I also added some whole wheat flour and adjusted the liquid and baking soda to accommodate the addition. You could also substitute either more smashed bananas or some apple sauce to replace half the oil and lower the fat content I just did not have either on hand.  This is an easy to make cake but I did it in cupcake form since the werewolves like cupcakes better. For the cake:

2 cups flour (unbleached all-purpose)

1 cup whole wheat flour

1 ¼ teaspoon baking soda

1 teaspoon salt

1 ¼ cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup of vegetable oil

1 ½ teaspoon vanilla

1 (8 ounce) can of crushed pineapple with juice (undrained)

1 cup chopped pecans

2 cups of chopped bananas (about 2 large bananas)

For the Frosting:

1 (8 ounce) package of cream cheese (I used Neufchatel to lower the fat)

¼ cup of butter

1 teaspoon vanilla

3-4 tablespoons of milk

4 cups of powdered sugar

Preheat the oven to 350°. Combine the first five ingredients in a bowl then add the eggs and the oil. Stir this in until the dry ingredients are moist. Do not use an electric mixer for this as you do not want to beat it. The mixture will look more like cookie dough at this point but don’t despair!

Mix in the pineapple with its juice, pecans, and the bananas. Add a little milk if you need to in case the mixture seems too thick.  It should look a lot more like cake batter now.

Place into either cupcake cups or greased and floured pans and let cook for 20 minutes for cupcakes or 25-30 minutes for cakes. Once a toothpick comes out clean you are done. Allow to cool while you make the frosting.

For the frosting just beat the butter, cream cheese, vanilla, and milk together until smooth then add the powdered sugar in a cup at a time. Beat until it is smooth after each addition. This needs to be refrigerated until use and after you frost the cupcakes they will need to go in the fridge. Frost the cupcakes or cake and enjoy!

For a copy of this recipe and many others try my book available on Kindle and soon in paperback!

One Comment Add yours

  1. Aunt Cindy in Texas says:

    Sounds yummy! You could always leave out the pecans for people like me, sho have nut allergies. I perfer cupcakes, too, so much easy to take to work with me.

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