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November 18, 2018

Hummingbird Cupcakes with Burnt butter frosting

Posted on November 3, 2014 by in baked goods

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hummingbird cupcakes

Hummingbird cupcakes have been on my wish list for such a long time. I am not sure why, as I am not a huge cake eater. I think maybe I was intrigued by the name and not as much the cake!

Hummingbird cake has been a tradition in the Southern Cuisine since the 19th century and was first published in the February 1978 issue of Southern Living! In that same year it won Favorite Cake Award at the Kentucky State Fair.

When my family asked me what Hummingbird Cupcakes are, my answers was quite simple, at least I thought so! Hummingbird cupcakes are like carrot cakes, without the carrots, but with bananas. Do you get it? It has the same baking method as a carrot cake, the same frosting, the same consistency…….. just the carrots are missing, which may actually please some people. People like me, who loves carrots, except in carrot cake. So yes, it was most probably the name “Hummingbird Cupcakes” that inspired me to try!


Salted Caramel and burnt butter always sounds so pretentious to me, but to combat the sweetness of the cupcakes, I had to using those elements! I made a burnt butter cream cheese frosting and topped the hummingbird cupcakes with salted caramel pecans.

The cupcakes are so, so sweet, but I had one…… my cupcake quota for the year is now full! These hummingbird cupcakes are NOT for the faint-hearted! So, if “sweet” is your thing, bake these today!

hummingbird cupcakes

Hummingbird Cupcakes

makes 12

Ingredients

375 ml cake flour

5 ml baking soda or bicarb

5  ml salt

250 ml sugar

5 ml cinnamon

2 large eggs – lightly beaten

125 ml vegetable oil

125 ml crushed pineapple – drained

125 ml chopped pecan nuts

250 ml mashed bananas

For the frosting

250 ml cream cheese

100 ml butter

300 g icing sugar

5 ml vanilla extract

hummingbird cupcakes

Method

Preheat the oven to 180 C.  Spray your cupcake pans with Spray ‘n Cook.

In a mixing bowl, combine the flour, bicarbonate of soda, salt, sugar and cinnamon. Add the eggs and oil and mix until the all the dry ingredients are moist. Add the vanilla, pineapple, banana and chopped pecan nuts. Spoon the batter into the cupcake molds ( about 3/4 full).

Bake for about 15 – 20 minutes or until the cupcakes are firm to the touch. Remove from the pans and cool on a rack.

To make the frosting

Take  1/4 of the butter and put in a pan and melt. Keep your eye on the butter and allow  it to caramelize to a lovely golden color.Place the remaining butter and cream cheese in your blender and whisk until light and creamy. Gradually add the icing sugar one spoon at a time until the icing is done. Add the vanilla. Once the cupcakes have cooled down, pipe the icing on and lastly add the salted caramel pecans.

To make the salted caramel pecans

Take 250 ml pecan and scatter them on a sheet of silicon paper.  Pour 250 ml sugar into a non-stick pan and slowly heat so that the sugar turns into a golden caramel color without burning.  Do not stir or take your eye off the pan. Once the sugar is golden in color, pour over the pecans so that every nut is cover in the caramel. Sprinkle some coarse sea salt over the top and allow to harden. Use as decoration on cupcakes.

hummingbird cupcakes

Cook’s Notes:

– I still find the frosting very sweet so fro me, I use my vanilla mouse icing:

– use caramel popcorn instead of the caramelized pecans

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One Response to “Hummingbird Cupcakes with Burnt butter frosting”

  1. Lynne Bindeman 19 May 2015 at 4:16 pm #

    This looks devine!


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