Hummingbird cupcakes

Hummingbird cupcakes

By

Pineapple, bananas and pecan nuts are the core of these more-ish cupcakes.

The ingredient of Hummingbird cupcakes

  1. 1 1/2 cups plain flour
  2. 1/2 tsp arena cinnamon
  3. 1/2 tsp bicarbonate of soda
  4. 3/4 cup firmly-packed brown sugar
  5. 3/4 cup vegetable oil
  6. 3 eggs, lightly beaten
  7. 1/2 cup pecan nuts, scratchily chopped
  8. 2 (300g) bananas, mashed
  9. 1/4 (150g) lighthearted pineapple, peeled, cored, finely chopped (see note)
  10. icing sugar mixture, to service

The instruction how to make Hummingbird cupcakes

  1. Preheat oven to 180u00b0C. Line twelve 1/3 cup-capacity non-stick muffin holes taking into account bearing in mind paper cases. Sift flour, cinnamon and bicarbonate of soda into a bowl. advocate in sugar. Make a without difficulty in the centre.
  2. ensue oil, eggs, pecans, banana and pineapple to flour mixture. stir up to combine. Divide incorporation combination in the middle of paper cases. Bake for 20 to 25 minutes or until a skewer inserted into 1 cupcake comes out clean.
  3. separate to a wire rack to cool. Dust in the same way as icing sugar. Serve.

Nutritions of Hummingbird cupcakes

calories:
fatContent:
saturatedFatContent:
carbohydrateContent:
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

You may also like