Cupcakes based on the Hummingbird cake popular in the south of the USA, for the first time created in Jamaica, with bananas, pineapples, pecans and the addition of spices. Cream cheese cream as topping and caramelized banana slices decoration emphasize refreshing fruit and nutty taste of dessert. Share with friends: 
Time: 2 hour. 35 minutes Difficulty: medium Quantity: 24 cupcakes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. chopped pecans
- 2.5 tbsp. very ripe sliced bananas (about 3 pcs.) plus 1 solid banana for decoration
- 1/2 tbsp. finely chopped fresh pineapple
- 2 and 3/4 Art. flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp fine salt
- 3 large eggs at room temperature
- 1 and 3/4 Art. granulated sugar plus for decoration of banana
- 3/4 Art. vegetable oil
- 450 gr cream cheese at room temperature
- 165 gr. sliced butter at room temperature cubes
- 1 tbsp. l finely grated lemon zest (1 lemon)
- 1 tsp vanilla extract
- 2 tbsp. powdered sugar
Recipes with similar ingredients: pecans, bananas, pineapple, flour, nutmeg, ground ginger, eggs, sugar, curd cheese, butter, lemon zest, vanilla extract, sugar cinnamon powder
Recipe preparation:
- Preheat the oven to 180 ° C. Put in 2 standard forms for cupcakes with 12 cells paper capsules. In a small bowl mix pecans, banana slices and pineapple with 1/2 tbsp. flour. Mix the remaining 2 and 1/4 tbsp. flour, soda, cinnamon, nutmeg, ginger and salt in a medium-sized bowl.
- Beat with a mixer the eggs and granulated sugar in a large bowl until thick and airy mass for about 5 min. During whisk slowly and gradually add vegetable oil to egg mixture. Add dry ingredients to wet and then mix them gently to make batter. Neatly mix in the nut mixture.
- Place the dough in cupcake tins, filling them in approximately 3/4. Bake for 30-40 minutes until the cupcakes are hard to the toothpick inserted into the cupcake should come out clean. Cool the cupcakes in the molds on the wire rack; when they are enough cool, remove from molds. Cool completely on the wire rack.
- For cream: In a large bowl, beat the cream with a mixer cheese and butter until smooth and airy. Gradually mix in the lemon zest and vanilla extract. Sift icing sugar into a mixture of cream cheese and butter, whisk until homogeneity. Refrigerate until hardened for approximately 20 minutes.
- Apply the cream, evenly distributing it between the cupcakes, for put the cream in a large plastic bag or pastry bag and cut a corner. Squeeze out approximately a spoon cream on each cupcake and spread with the back of a spoon or a pastry shovel, forming large curls.
- Cut the remaining hard banana into thin slices and place on a baking sheet covered with a silicone baking mat. Sprinkle each slice of banana with sugar and, using culinary burner, use a light flame to caramelize sugar. Or place the pan under the grill at a low temperature, until sugar is caramelized. Small pastry shovel put caramelized bananas on top of each cupcake.
