Hummingbird Cupcakes With Marmalade Frosting
Total Time: 1 hr 25 mins
Preparation Time: 1 hr
Cook Time: 25 mins
Ingredients
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 3/4 cup superfine sugar
- 1/2 cup safflower oil
- 2 eggs
- 1/2 cup mashed banana
- 1 1/2 tablespoons grated orange zest
- 1/2 cup shredded carrot
- 1/2 cup crushed pineapple, drained
- 1/2 cup flaked coconut
- 1/2 cup sweet butter, softened
- 2 1/2 cups powdered sugar, sifted
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons orange marmalade
Recipe
- 1 preheat oven to 350°; place 12 paper baking cups in a muffin tin.
- 2 in a bowl, sift flour, baking powder, and cinnamon.
- 3 in a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy.
- 4 beat in the eggs slowly; then stir in the dry ingredients in 3 batches.
- 5 add in the rest of the ingredients; stir until combined.
- 6 spoon the batter into the cups; bake for 20-25 minutes or until test done.
- 7 remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack.
- 8 make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine.
- 9 smear the frosting onto the cupcakes.
- 10 **may store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.
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