Monday, April 9, 2012

Hummingbird Cupcakes

I had another opportunity to try out some cupcakes this weekend.  Even better, they start with H, so I can use them as today's post!



These are hummingbird cupcakes, a flavor my sister specifically mentioned she was interested in.  They are made with banana, coconut, and pineapple; iced with cream cheese frosting; and topped with a dried pineapple flower.  The recipe is from Martha Stewart.  It's a hearty cupcake, almost more like a muffin.  Everyone who tried them this weekend really liked them (or told me they did), but I think I need to make a few modifications to get them right for the wedding.  The banana flavor was very strong and it was hard to taste the coconut and pineapple.  I'm considering adding some flaked, sweetened coconut along with the dried, unsweetened.  Tess, my youngest sister said that although they looked beautiful, the flavor just didn't seem fancy enough.  I know what she meant.  They were delicious, but a little heavy and plain.  I'm thinking about making a filling for them, perhaps of a lighter cream cheese-pineapple frosting.  I think that would give them enough something to make them more like a wedding cupcake and less like a frosted muffin.


I mentioned in my previous post on cupcakes that icing has never been my strong suit.  Well, I normally don't even attempt garnishment.   I'm glad I did here, though.  The pineapple flowers were fun, and without them the cakes would just be too plain.  Still, I definitely need a little more practice, and a sharper knife.  They're pretty simple, the most laborious part is scooping out all the pineapple "eyes" with a small melon-baller.  The tricky part is slicing them thin enough.  My husband helped me out.  I have mentioned before, I have horrible knife skills.  Whenever something requires "paper thin," Ed is called in.  He worked in a restaurant for a few years, and can dice and slice like a pro.  The knife was dull however, and it was hard to cut consistently through the core (so he tells me).  All in all, I was fairly happy with our first attempt at them.  They were to thick to fully dry out, but they still looked beautiful and were pretty tasty as well!

21 comments:

  1. Those are beautiful! The pineapple adds so much to it!

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  2. Ok, my mouth is watering. Sadly I'm not allowed cake. I have no idea why I'm here, except, I enjoyed your hummingbird blog!

    My blog is about animals - if you are interested, I'm leaving you my A-Z link as blogger always identifies me as my shared blog with other poets - my A-Z is this one: http://www.lizbrownleepoet.com

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  3. Hi...I'm hopping over from the A to Z challenge. Lovely post...good luck with the challenge.

    Donna L Martin
    www.donasdays.blogspot.com

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  4. I love the dried pineapple on top. Any special instructions on how to do that, or is it just, "cut thin and let dry."

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    1. It's pretty simple. You slice it as thinly as you can, almost paper thin, lay on a baking sheet, and then bake in a 225 degree oven for about 30 minutes. When the tops feel dry, flip them over and bake for another 30 minutes. It took me longer, but mine were thick. When they are done, let them cool on an inverted egg carton. This gives them a bit of a cone shape.

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  5. Cream cheese frosting is my favorite. Your cupcakes are beautiful.

    I'm stopping by on the A to Z trail. I hope all is going well for you.

    Lucy

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  6. Oooh, these are so beautiful! Your inner circle is lucky to have you around, what with all of that yummy food!

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  7. Oh, wow, do those look delicious. And so, so pretty. I'm envious of your baking talents.

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  8. That look great on screen. You cannot go wrong with Cream cheese frosting:) Thanks now I am hungry for cupcakes.

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  9. Oh my! Those look scrumptious! When I moved to Chicago years ago after college, my first morning foray was just to scout the neighborhood and surrounding areas. I found a wonderful little bakery that made Hummingbird Breakfast Muffins. Sames very similar. Loves those little cakes of yumminess!

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  10. I'm no good with such things, either. But these turned out so happy. Such happy things sometime happen in life!

    Thanks for stopping by and commenting on my "H" for "Holiday Inn" (Golden Movies). How lovely to meet you!

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  11. Jenna, they look FANTASTIC. No word of a lie, I'd gobble those puppies down before the icing was dry. YUM.

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  12. Yum. Those look delicious (and the name is so pretty!).

    I may have to try that recipe soon... :)

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  13. Good, sharp knives are essential. Those cupcakes are gorgeous! I like how you annalyze the recipe and have plans to tweak it to your taste. I would like to eat one.
    Oh, and you used my favorite I word in your comment on my blog: ice cream.

    Play off the Page

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  14. They have an adorable whimsy about them! They sound so delish with the coconut too... Go with that. There are a few little tips I know to turn muffins into cupcakes if you care to try them
    1. Substitute 2 egg whites for one egg to lighten it. Stiffly beat and fold in at end.
    2. Nonfat milk in place of whole
    3. Instead of butter, replace with lighter salad oil... Like sunflower.
    One step further, use only 1/4 oil and 3/4 fruit purée like apple or even purée some pineapple you have from making the topper.

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    1. Thanks for the tips. I definitely need to find some way to lighten them up.

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  15. Oh man Janna they are beautiful! Do you guys have a mandolin? Would you want one? May help slice the pineapple super thin. Let me know. Thank you soooo much for all of this Janna. I love you!!!!

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