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.