ELINOR KLIVANS' HUMMINGBIRD CUPCAKES
Elinor Klivans is the author of "Cupcakes!", a collection of 50 different cupcake recipes. Elinor's Hummingbird Cupcakes are perfect for spring. Hummingbird cake is a banana, pecan, and pineapple cake that is generously filled and topped with cream cheese frosting. A printable version of her recipe can be found on the 207 Kitchen section of our website.
For more information on Elinor Klivans and "Cupcakes!" click here: CHRONICLE BOOKS
This cupcake version of a Southern hummingbird cake adds the fruit and nuts to a yellow cupcake batter and covers the top of the cupcakes with thick swirls of cream cheese frosting. Frosting cupcakes by piping the frosting through a star-shaped pastry tube is a fast way to add a fancy party finish.
Batter for 12 regular-size cupcakes or 42 mini-cupcakes
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 teaspoon vanilla extract
1/2 cup sour cream
3/4 teaspoon ground cinnamon
1/2 cup mashed banana (1 banana)
1/2 cup crushed pineapple in its own juice, drained
1/2 cup (2 ounces) pecans, finely chopped
1/2 cup (1 stick) unsalted butter, at room temperature
6 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
Make the cupcakes. Position a rack in the middle of the oven. Preheat
the oven to 350 degrees F. Line 4 mini-muffin tins that have twelve
openings each with mini-size paper liners.
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. Mix in the cinnamon, mashed banana, pineapple, and pecans just to blend them together. Fill each paper liner with about 1 1/2 tablespoons batter, to just below the top of the paper. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 16 minutes for mini-cupcakes.
Cool the cupcakes for 10 minutes in the pan on a wire rack. Carefully place the wire rack on top of the cupcakes in their pan. Protect your hands with a potholder and holding the pan and rack together, invert the pan and rack to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
Make the frosting. Beat the butter, cream cheese, and vanilla in a large bowl, using an electric mixer on low speed, until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten it further.
Spoon the cream cheese frosting into a large pastry bag fitted with a large star pastry tip. Beginning at the edge of each cupcake, pipe swirls of frosting to cover the top of each. Pipe the frosting in a circular motion or back and forth in swirled lines over the top. Any pattern of swirls looks nice. Or, Use a thin metal spatula to spread the frosting over the top of each cupcake. Serve cold or at room temperature.